When invited to a “presentation,” I am often asked to bring my chicken taco salad. Its origin is quite interesting (I think) and it has two aspects.
First, years ago, Steak and Shake began offering their Chicken Taco Salad. I found it very good, if a bit bland. So, I decided to try making it at home and spice it up a bit. Their chicken is not spicy at all; I think they bake it. However, it is not seasoned at all and they put it in a tortilla that is obviously loaded with fat. Then they put ranch dressing on it.
The second reason I wanted to make my own recipe is that I don’t eat red meat. Most picnics and other large gatherings usually serve hamburgers, hot dogs, or ham as a main course, so I needed something to eat. Get in – a chicken taco salad!
So, here is my version:
chicken and tortilla salad
- One pound chicken breast – boneless, skinless – cooked and cubed
- Taco seasoning packet (such as Old El Paso or Lawry’s)
- Lettuce – Mix red and green leaf lettuce with romaine lettuce – cut into pieces (3 quarts)
- Kidney beans – 2 cans – drained and rinsed
- Green onions, chopped, about 3 bunches
- Tomatoes – chopped – equivalent to 3 large
- Cheddar cheese – 3 cups shredded
- Fried with cheese and chili – 1 bag
- Western dressing – to taste or 3/4 of a large bottle
After dicing the chicken with your Master Chef Knives, cook the chicken in your nonstick skillet until done. Sprinkle taco seasoning over chicken, add 1/4 cup water, and stir until all chicken is coated. Continue cooking over low heat until all the water is absorbed and / or evaporates. Remove the chicken from the heat. If you must prep the chicken ahead of time and store it in the refrigerator, reheat it in the microwave before placing it in the salad; It should be warm, not hot, when you add it to your salad.
Place the lettuce in a large bowl. Add the beans, onions, and tomatoes and mix with your Grip EZ locking tongs. Shred the cheese on your Grip EZ grater with receiver. Chicken, cheese, fries, and dressing need to be individually and separately packaged to add to salad at the last minute. This is particularly important if you are traveling to a different location. Once you have added all the ingredients except the dressing, stir to mix well. You can choose to put the dressing next to the salad for people to add on their own; some like dressing better than others. I personally don’t use any dressing on mine and it is delicious! And, for those who are really adventurous, put a bottle of hot sauce on the table! Enjoy !!!