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Taco Salad Recipe

1 pound skinless, boneless chicken breasts
3 Tablespoons fresh lime juice
1/2 teaspoon of salt
Two 7 inch flour tortillas, each cut into 8 wedges
2 1/4 cups canned black beans, rinsed and drained
2/3 cup minced scallions
3/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1 1/4 pounds plum tomatoes diced
3/4 cup thinly sliced red onion
3 tablespoons chopped fresh basil or 1 teaspoon dried.
3 tablespoons red wine vinegar
1/3 cup diced avocado
4 cups coarsely torn romaine lettuce leaves

Preheat the broiler. Sprinkle the chicken with 1 1/4 tablespoons of the lime juice and the salt. Place chicken on the broiler rack and broil four inches from the heat for about 4 mins per side or until just cooked through. Transfer the chicken to the cutting board and cut the chicken into
think diagonal slices.

Turn the oven to 375. Spread the tortilla wedges on a nonstick baking sheet. Bake for 5 mins or until crisp and lightly roasted.

In a small bowl combine the beans, scallions, oregano, cumin and remaining limejuice. In a separate bowl combine the tomatoes, red onion, basil, and vinegar and toss to combine. Gently stir in the avocado.

Place the lettuce on four separate plates and arrange the chicken on the beds of lettuce and place the mounds of beans and mound of tomatoes avocado salsa
on the mound and serve with roasted Tortilla chips.

source: Vernalalisa's Party Menus

Please feel free to modify these recipes for any dietary needs or special diets.

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