A crisp salad for a warm day
Your choice of dressing, I used Green Goddess but generally served with blue cheese. For Vegetarian option I used Vegi chicken.
Preheat oven to 350. Season the chicken breast with salt and pepper and place in baking dish. Cook for 20-30 minutes depending on size of chicken until done.
While chicken is cooking assemble the salad. Gather two bowls. Place romaine in bottom of bowls. Add the radish, avocado, and cherry tomatoes. Peel and slice the eggs and add to bowl. Once chicken is done cube and add to bowls.
Serve with your favorite dressing.
This is a dish that was introduced to me when I met my mother in law. It is a kind of twist on nachos and taco salad but a family favorite and one that is kid friendly.
Combination of nacho with a taco salad twist
Heat the refried beans in a pan. Stir occasionally until texture is smooth.
Put the olives, lettuce, tomatoes, onion, avocado, cheese, salsa, fritos, sour cream and jalapenos in separate bowls.
To assemble just put fritos for bottom, I crush mine. Top with beans and the toppings of your choice.