Chicken Taco Salad

Thomas Wells
Plaza Bistro Cook

• Chicken Breast
• Taco Seasoning
• Sour cream
• Fried flour tortilla taco bowl
• Iceberg lettuce
• Shredded Cheddar cheese
• Guacamole
• Cilantro
• Tomato
• Onion
• Avocado

1. Preheat pan – don’t put meat into a cold skillet
2. Cook seasoned breast over medium heat in a bit of oil
   Use isolated tongs to avoid cross-contamination
3. Chop iceberg, and put a healthy portion in the bottom of your taco bowl
   If possible, use a plastic knife (see note below)
4. Chop tomato and put on top of the lettuce
5. Chop just a bit of red onion into very thin slivers
6. Place on top of tomato
7. Mix avocado, cilantro and a bit of onion into guacamole
8. Slice chicken and place on top of onion
9. Top with shredded cheese, then sour cream, then guacamole, then salsa
   This is the white, green and red of the Mexican flag
10. Top with fresh cilantro

Why not use a sharp knife to cut lettuce?

The cells in lettuce are like little balloons.  If you cut them with a sharp metal knife, it slices through and punctures the cells, creating browning of your leaves.  A plastic knife will push those cells apart as it cuts the fibers of the lettuce, leaving it fresher for a longer period of time.  Tearing lettuce is another acceptable way to cut the lettuce.

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