Serve this at your fiesta, or any fabulous day that ends in “y”.
From Rachel Oberg, GB Produce Team & Dinner Specialist
1 pound cooked and shredded chicken
1-15-ounce can black beans, drained
1 cup corn
1 package taco seasoning
Salt, to taste
6 to 8 cups shredded lettuce
2 cups shredded red cabbage
2 cups grape tomatoes
1 bell pepper, chopped
For topping: corn chips, grated cheddar cheese, sliced avocados, ranch dressing, salsa, ground black lime.
Add the chicken, beans, corn, and taco seasoning to a medium-sized bowl and gently stir to combine. Taste and add salt if needed. Toss the lettuce and cabbage in a large bowl, then top with tomatoes, bell peppers, corn chips, chicken and bean mixture, cheese, avocado, ranch dressing, salsa, and some ground black lime.
Make It a Meal:
Serve the taco salad with a margarita. Finish off the meal with a scoop of chocolate ice cream with a sprinkling of Urfa chili flakes.