Cinco de Mayo Taco Salad

Anytime we celebrate Taco Tuesday, I find myself looking forward to leftovers the next day. Although Cinco de Mayo was celebrated slightly different this year, I still followed my usually tradition of enjoying an epic taco salad the next day.

INGREDIENTS

• Romaine lettuce, chopped thinly

• Grilled chicken breast, cubed

• Grilled portobello mushroom, cubed

• Grilled Mexican green onions

• Cilantro lime rice

• Pickled red onions

• Radish, diced

• Guacamole

• Tortilla chips

• Lemon juice & olive oil

• Add ons: black beans, salsa, hot sauce, anything your heart desires!

PREPARATION

The best part about this recipe is that you get the chance to really get creative with layering flavors. I added the romaine lettuce as my “base” at the bottom. If you’re not a salad person, you could add rice and beans as a base and you’d have yourself a burrito bowl. From there I take my time adding the ingredients in a way that’s aesthetically pleasing to the eye. You truly can’t go wrong. Have fun with it! Enjoy!