Chicken Taco Salad Revisited

Sometimes I feel the need to go back to a dish and rework it.  Change an ingredient or vary a technique, or just shake it up a little bit.  I’ve been making some version of the Taco Salad for at least a decade and the most recent version that I included here was a little more than a year ago (Chicken Salsa in the Crockpot).  I did it in the crockpot and it was very good, but today I was looking for something a little different.

Two boneless skinless chicken breast (thick breast, not thin sliced)

1 cup of shredded monterey jack cheese (I would have liked to add a little cheddar for some bite, but I didn’t have any)

Chili powder

salt

cayenne pepper

1 head of iceberg lettuce

3 ripe avocados

Juice of 1 lemon

2 cups of salsa

sour cream

Preheat oven to 350 degrees.  Line a baking sheet with aluminum foil sprayed lightly with Pam (don’t skip this step, trust me, clean up will be much easier!).  Sprinkle salt, chili powder and cayenne pepper on both sides of the chicken and bake for 30 minutes.

Meanwhile, chunk the avocado, and toss with lemon juice and a pinch or three of salt and set aside.  Shred the lettuce and set aside.

After 30 minutes, check the chicken – you want it cooked through, but just barely.  Slice the chicken breast open, either butterflied or so that you now have four pieces, sprinkle with cheese and put under the broiler till the cheese is starting to brown and bubbly.

Remove from oven, let cook slightly and slice.

Assemble your plates.  A bed of lettuce, some chicken on top, with a generous helping of salsa over it.  Avocado and a dollop of sour cream on the side. Yum.

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