Make Ahead Chicken Taco Salad

By Gerry

Not only can all of the components of this dish be prepped a few days ahead of time, but it's good for you as well. This is a favorite in my house as a summertime meal.

Ingredients

• 1 head iceberg lettuce, shredded
• 4 chicken breasts, boneless, skinless
• 1 package taco seasoning
• 2 small, vine-ripened tomatoes
• 1 small can sliced black olives
• 1 small can chopped green chilies
• Shredded cheddar or Monterey Jack cheese
• French or Catalina salad dressing
• Fritos or edible taco salad shells
• Sour cream for garnish, optional

Preparation

Step 1

Preheat the oven to 375°F.

Coat the chicken breasts with taco seasoning and place on rimmed baking sheets. Cook for 20 minutes or until chicken is cooked through and no longer pink.

Allow chicken to cool and place in ziploc storage bags. Freeze or refrigerate until ready to use.

If chicken has been frozen, remove from freezer and defrost. Chicken can be used cold or heated in a 375°F for 5 to 10 minutes. Slice each chicken breasts on the diagonal in 1/2-inch slices.

In a large bowl, toss the salad, tomatoes, chilies, and olives with dressing to taste.

If using taco shells, pile lettuce mixture in the shells. Top with sliced chicken and cheese and a dollop of sour cream if desired.

If not using taco shells, pile some of the lettuce mixture on a plate. Surround with Fritos. Top with sliced chicken, cheese and a dollop of sour cream (if desired).