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Taco Salad is one of the go-to meals in my house. When I don't feel like cooking something new or taking a lot of time to think about what I am cooking, Taco Salad becomes one of the top choices for dinner. I do have endless variations, often depending on what is in the refrigerator.
The chicken can be cooked up to two days ahead and kept in the refrigerator until needed. Try doubling the chicken portion of the recipe - some to use that night and some to keep - so you can have it again later in the week.
Here's the recipe for Quick and Easy Taco Salad without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.
Top row, left to right: romaine lettuce, pumpkin seeds (pepitas), onion, yellow bell pepper. Second row: Monterey jack cheese, olive oil, chili powder, cumin, black beans. Bottom row: green onions, grape tomatoes, cayenne pepper, salt.
When dicing onions it is best to let the layers of the onion help you. Use a sharp knife when cutting veggies like this.
First slice the top and bottom off of the onion.
Cut the onion in half from the top.
Remove the outer skin of the onion.
Place one of the halves on the cutting board cut-side down.