Simple Chicken Taco Salad Thursday, May 17, 2012


2 cups cubed, grilled chicken
1 tsp chili or taco seasoning
1 can black beans, drained and rinsed
1 tsp chili or taco seasoning
¼ of an onion, chopped
¼ bell pepper, chopped
2 oz cherry tomatoes, chopped
1 cup Cheddar or Monterrey Jack cheese, shredded
2 green onions, chopped, tops included
½ cup sour cream
1 cup ice burg lettuce, chopped
2 ounces cherry tomatoes, chopped


In a small saucepan over medium-low heat, combine black beans, chili or taco seasoning, onion, pepper, and 2 ounces cherry tomatoes. Stir to combine. Cook over medium-low heat until vegetables soften and are slightly tender, about 5-7 minutes. Remove from heat and allow to cool. (Or serve warm if using immediately).
In a medium bowl, toss cubed chicken with taco or chili seasoning.
If you wish to layer into mason jars, add ingredients carefully to keep the layers distinct. Feel free to use any container you wish. Divide ingredients among four pint jars, starting first with the chicken. Add a layer of the black bean mixture, then the cheese. Top with green onions, sour cream and ice burg lettuce. Finish with cherry tomatoes and serve with salsa.


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