This is pretty much the definition of flexible food. I almost always make my taco salad with ground turkey, but this week I decided to switch it up and use grilled chicken breast – just as delicious!
Serves 1
1 c sliced grilled chicken breast
½ c cooked brown rice
1 small head romaine
Diced red and orange bell peppers
Pickled banana peppers, optional
Dressing:
2 tbsp Greek yogourt
Juice of ½ lime
1 tsp taco seasoning
2 tbsp salsa
Other add ins:
diced avocado
shredded cheddar cheese
Warm up your sliced chicken and your brown rice. In a separate bowl, mix together the chopped romaine, and your veggies of choice. I’m bell pepper obsessed! To make the dressing whisk together the Greek yogourt, taco seasoning, fresh lime juice and salsa. Top with the chicken, brown rice any other add ins you like.