This one was just too easy not to post. I am over chicken breasts – grilled, broiled, baked – enough. However, I married a man who happens to love chicken and would gladly eat it at every sitting. So, to change it up a bit, I’ve been buying a lot of lean ground chicken and I have found it is very versatile and I can feel good about eating it. We’ve had this one twice now and I am sure, given our love of Mexican flavors, we will be having it again and again.
Spicy, Lean, Ground Chicken Taco Salad
1 lb ground chicken
1 can black beans, drained
1/4 cup white corn
1 small can diced tomatoes with green chilis
1.5 tbsps ground cumin
1 tsp cayenne pepper
salt and pepper
shredded monterey jack/cheddar blend
sour cream or plain greek yogurt
store bought or homemade salsa
Start with a turn of oil in a warm skillet, bust open the jalapeno and add to oil. Let it sit for a minute or so and depending on your taste, you can remove the pepper before adding the chicken or leave it in. Add the ground chicken, S & P and let it brown. The great thing about lean ground chicken is that it doesn’t have the fat to drain, so it will soak up the fats and flavors you add. As it is browning, add in the cumin, cayenne pepper and grate one garlic clove into the mix. Once browned, add in the black beans, corn and tomatoes with green chilis and let it warm through. If you are looking for a little more heat, hit it with a little hot sauce.
In a serving bowl, chop up the romaine into bite-sized pieces. I also like to add arugula for its peppery taste but you can omit this if it’s not a regular in your kitchen. Add the chicken/beans/corn to the top and finish off with grated cheese and sliced green onions. Serve with tortilla chips of your choice, sour cream or plain greek yogurt, lime wedges and salsa. As soon as I can get my hands on summer tomatoes, I’ll post the recipe for homemade salsa and guac. Yum!