Chicken Taco Salad

Here's an easy Chicken Taco Salad recipe from Erin Chase, a.k.a. the $5 Dinner Mom, from her guest post "9 Organic Meals from Costco for under $100".

Ingreadient

• 1/2 lb spinach
• 2 cups chicken (cooked and shredded)
• 1 15-oz can corn (drained and rinsed)
• 1 15-oz can black beans (drained and rinsed)
• 1/2 cup salsa
• vinaigrette dressing
• 1 1/2 cups tortilla chips (crushed)
• carrots (baby, as side dish)

Step by step

1. Place the spinach in a large mixing bowl. Toss together with the shredded chicken (preferably made from a whole chicken), corn, black beans and salsa. Drizzle your favorite vinaigrette dressing (you can also use Lisa's dressing, but omit the mustard) over the top and toss. Add some crushed tortilla chips to the salad just before serving, or to each bowl.
2. For the side dish, eat the baby carrots raw. You could also place them in a small baking dish and drizzle some olive oil and maple syrup over the top. Then roast them at 400 for about 20 minutes, or until softened.
3. Serve Chicken Taco Salad with carrots.