Taco Salad Without The Guilt

Ask anyone that knows me and they will tell you I love Southwest style food. The bad thing about that is the caloric content is not always waistline friendly. One Saturday a few months back I was craving tacos but did not want to gorge out on tons of fattening food. I traveled to Publix for some inspiration and came up with the perfect solution.............

Taco Salad Without The Guilt

I start off by cutting up some boneless, skinless chicken breasts and cooking them in a skillet that has been sprayed a couple time with a non-stick cooking spray. I cook a half to one whole chicken breast per person. If the chicken breast is a lot larger than your fist only use half per person.

If you are feeling lazy you can even do what I do and cut your chicken with kitchen shears :)

After your chicken is cooked through add one envelop or 3 tbsp of taco seasoning mix for every two chicken breasts. Let chicken cook on low for 6 minutes. This will give you enough time to prepare the toppings :)

Ok not to get off subject or anything but look at these awesome jalapenos and......

tomatoes from my own garden!! So proud!

 Ok back to the recipe.

I have noticed the past couple of times that I visited Publix, both the Haas and Florida Avocados are way too under ripe.

So I cheated and bought the pre-made stuff.

Normally I would chop up 4 Haas avocados for my homemade Guacamole.

One large container will do for now.

 I don't feel as bad using the store bought stuff because I do doctor it up a bit :)

I chop about half of a red onion.

 Chop two medium sized tomatoes

 Chop half a bunch of cilantro (about 1/4 cup)

Two chopped jalapenos

Side note: (Be careful because these little guys can deceive you. Make sure you know how spicy they are and always be careful not rub your eyes after chopping these)

After you add your chopped ingredients to the avocado it will look something like this.

Add two tbsp of lime juice.

Fresh is always best but I was being lazy this day :)

 I normally mix my guacamole by hand but wanted to try out my new food processor.

If you want a smoother consistency this is the way to go.

 I also chopped two extra tomatoes, half a red onion and 1/4 cup cilantro for salad toppings.

Prepare or grab your favorite salsa.

Grab some shredded cheese (you only need a pinch to top the salad)

Place 2 cups (two hand fulls) of lettuce on a plate.

Serving size of chicken.

3 tbsp of the guacamole.

3 tbsp salsa.

Sprinkle chopped tomato, onion and cilantro as desired.

Pinch of cheese.

And Voila........Taco Salad Without the Guilt!

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