It’s disgustingly hot out again this week, which means it’s time for another summertime salad for dinner!
One of the many restaurants I worked at years ago served on its menu a Chicken Taco Salad that I loved. It may have had something to do with the fact that it was served in a deep-fried taco bowl. This salad is a healthier nod to the restaurant’s salad. Instead of serving it in a taco bowl, I serve multi-grain nacho chips on the side. Yum.
The ingredients for this salad are:
- iceberg lettuce
- green pepper
- red pepper
- red onion
- grape tomatoes, halved
- avocado wedges
- pitted black olives, sliced or whole
- shredded cooked chicken
For the dressing, I simply stir a big dollop of salsa in with some bottled ranch and pour over all, then garnish with the nacho chips of your choice. I also sprinkled some fresh Italian parsley all over the salad, because Graham has fallen in love with it this summer. You could substitute parsley for fresh cilantro if you have that on hand, too. Easy, light and very tasty!
Other salads in the Summertime Supper Salad Series: