eaten: Taco Salad and Cilantro Lime Ranch

I don't know if I really needed a jolt of fresh veggies in my diet or if this is really that good but this salad totally hit the spot. In a major way. And its a crock pot recipe. Ta da! Easy.

The filling is mild but flavorful and the perfect compliment to the zesty ranch dressing. This could also be a great start to burritos. I love versatile fillings. Since Steve doesn't eat black beans, I just left them out. I also just squirted a bit of ranch dressing into the blender instead of using the powder. It was delicious.

I think the main reason I loved this meal was that I literally piled my plate high, ate every bite and still felt satisfied in a fresh way. Not glutinous but happy. Actually I could have had seconds but I also made a chocolate pudding pie and wanted to have some of that instead. Leftovers for lunch tomorrow will be divine. 

Taco Salad and Cilantro Lime Ranch

Yield: Serves 6

Recipe and Pic from CookingClassy

Ingredients

• 2 large boneless skinless chicken breast halves
• 1 1/2 cups fresh salsa (here is the recipe I use)
• 1 1/2 Tbsp taco seasoning mix (store bought or homemade, this recipe is great)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 head green leaf or iceberg lettuce, cut or torn into bite size pieces
• 1 1/2 cups shredded Monterrey Jack cheese or Cheddar cheese (I use a blend of both)
• 3 Roma tomatoes, diced
• 2 avocados, diced (optional)
• Sour cream, for serving (optional)
• 1 recipe cilantro lime ranch, recipe follows
• 6 taco salad bowls or fried flour tortilla chips
Cilantro Lime Ranch
• 1/4 cup + 2 Tbsp mayonnaise
• 1/4 cup sour cream
• 1/4 cup milk
• 1 Tbsp buttermilk ranch seasoning mix
• 1/4 cup cilantro (about a small handful)
• 1 small clove garlic
• Juice of 1/2 - 1 lime

Directions

• Place chicken in a slow cooker, pour salsa over chicken and sprinkle with taco seasoning. Place lid over slow cooker and cook on low heat for 5 hours. (I also forgot to start this early so I just did 2.5 hours on high and the chicken was perfect for shredding.) Remove chicken from slow cooker (leaving salsa broth in slow cooker), shred chicken and set aside. Pour black beans, pinto beans and corn kernels into salsa broth in slow cooker. Season with salt and pepper to taste. Gently stir in chicken and cook on low heat for about 15 minutes until all ingredients are heated through. To prepare each salad, layer flour tortilla chips, lettuce, chicken mixture (scoop chicken mixture out of slow cooker with a slotted spoon), cheese, avocados, tomatoes, sour cream and drizzle with cilantro lime ranch. Serve immediately.
Cilantro Lime Ranch
• Combine all ingredients in a blender and blend until all ingredients are finely chopped. Store in refrigerator.