COOKING WITH THE SNAP: Chicken Taco Salad
Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@ stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.
Chicken Taco Salad
Tortilla Chips – optional if you’re cutting calories or carbs
Chicken breast, diced – I used five small breast pieces 3-4 ounces each for 4-5 servings
Sweet onion, chopped
1-2 Garlic cloves, minced or pressed
Spring lettuce mix or other salad
1 Can corn, drained
1 Can black beans, drained and rinsed
3 Tablespoons taco seasoning or 1 1/2 packages of taco seasoning (see taco seasoning recipe below from our Med Instead of Meds Program)
Water – 1/3-1/2 cup
Mexican blend shredded cheese
Heat 1-2 tablespoons olive oil in skillet on medium to medium-high heat. Add onion and garlic and sauté 2-3 minutes. Add diced chicken and cook until chicken reaches 165 degrees F. Add taco seasoning and water (1/3-1/2 cup or more if needed) and stir well. Add corn and black beans mixing ingredients well. Heat for five or more minutes.
Start with a layer of tortilla chips. Add lettuce. Top with chicken mixture. Top with tomatoes, cheese, sour cream and salsa. Enjoy.
Homemade Taco Seasoning
⅓ cup chili powder
3 tablespoons paprika (you may want to use ½ smoked and ½ hot)
3 tablespoons ground cumin
1 tablespoon Mexican oregano (regular oregano will work as well)
1 tablespoon ground black pepper
1 teaspoon cayenne (more if you want it really hot)
Directions: Combine all ingredients and store in a plastic container.
From the Kitchen of Lori Ivey
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