Craving Mexican food? Chipotle and other Mexican fast casual restaurants tend to serve massive portions with tons of added salt. Hold the sodium and save some dinero by making your own taco salad at home!
- 1/2 can of black beans
- Cherry tomatoes
- 1/2 avocado
- $1 taco seasoning packet
- Olive oil
- 2 cloves of garlic
- Salt & pepper
- Chicken breast
- 1/4 cup quinoa (any kind you like!)
- Romaine lettuce
Step 1: Try quinoa in place of rice! Place 1/2 cup of water in a pot on the stove. When the water reaches a rolling boil, add the quinoa. Cook for about 10-15 minutes, or until quinoa is soft.
Step 2: While the quinoa is cooking, grill the chicken breast in a pan on medium heat with olive oil and garlic. Add taco seasoning, salt and pepper for flavor. Wait until cool, and chop into thin strips.
Step 3: Rinse the lettuce and chop into bite-sized pieces.
Step 4: Dice the avocado and slice the cherry tomatoes in half. Toss in with the lettuce.
Step 5: Strain the black beans over the sink and add them to the salad.
Step 6: Add the quinoa and chicken strips to the salad. Drizzle with olive oil, salt, pepper, and taco seasoning to taste. Finally, squeeze half a lime on the taco salad for an added zesty flavor!
Tip: This is a fast & easy lunch or dinner with last night's chicken leftovers! Add corn, or ditch the lettuce and top it with your favorite salsa!
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