Chicken Walking Taco Salad

  • 1 T. cooking fat of your choice (I used bacon fat)
  • 1 large boneless, skinless chicken breast
  • 1 tsp. taco seasoning or your favorite southwestern seasoning (I used Penzeys southwest seasoning)
  • 10 oz. torn romaine lettuce
  • 8 oz. mixed sweet mini-peppers, sliced into thin rings
  • 1/3 c. corn kernels
  • 2 green onions, sliced into thin rings
  • 1/2 avocado, diced
  • 3/4 c. corn chips, lightly crushed
  • 1/3 c. extra virgin olive oil
  • 1/4 c. lime juice
  • 1-3 tsp. crushed red pepper flakes (use more for a spicier salad)
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. granulated garlic
  • 2 T. mayonnaise

Heat the cooking fat in a small skillet over medium heat. Add the chicken breast to the pan and immediately sprinkle with half of the southwestern seasoning of your choice. Allow the chicken to cook, untouched, for 4 minutes. Carefully flip the chicken and sprinkle the other side with the remaining southwestern seasoning. Cook an additional 3-4 minutes. Remove the chicken breast to a cutting board and chop it into bite-sized pieces. Return the chicken to the skillet and continue cooking until the meat is fully cooked, about 5 minutes. Set aside.

Toss the next 6 ingredients (lettuce through crushed corn chips) together in a large bowl. Combine the next 6 ingredients (olive oil through mayonnaise) in a small resealable jar and shake vigorously to combine. Add the chicken and the dressing to the large bowl and toss well to evenly coat the salad in the dressing. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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