Taco Salad

Taco Salad

I tried recreating a dish I ate at a Mexican restaurant.


Chicken breast meat
Avocado (diced)
Tomato (remove the stem and dice)
Tortilla chips
as needed
Finely chopped red onion
Chili powder
1/2 teaspoon
Lime juice
1 heaping tablespoon
Olive oil
1 tablespoon x 2
Easy melting cheese
1/2 cup
Finely chopped garlic
1 clove


1. Put the chicken in a pot and add just enough water to cover. Turn on the heat and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
2. Remove the pot from the heat and allow it to finish cooking in residual heat.
3. Put the tortilla chips on a plate and cover with cheese. Bake in the oven for a bit until the cheese has melted.
4. Put the olive oil in a frying pan and sauté half of the onions. Add the chili powder and garlic.
5. Tear up the chicken and add it to the pan. Add a bit of the boiling liquid and season with salt and pepper. Turn off the heat and add a bit of the lime juice.
6. Put the lettuce in a bowl and season with the oil, lime juice, salt, and pepper.
7. Remove the plate from the oven and top with the lettuce. Top with the chicken, avocado, and tomatoes.

Story Behind this Recipe

I often ate this salad at a Mexican restaurant in California. This time, I didn't have lettuce, so I used cabbage. But, I think lettuce is better!