I first made this taco salad for a potluck lunch at work last year — I wanted something that was easy to make and transport. But I liked it so much that it’s become a regular part of our dinner rotation. It’s easy to mix up a large bowlful (I serve the dressing on the side) and have several delicious meals. I vary the protein depending on what I have on hand — it’s also delicious with ground beef or leftover chicken.
I’ve made this chipotle chicken taco recipe several times since Michael first created it. It’s a great (and healthy) alternative to a ground beef taco filling. I like to serve it “tostada-style” with toasted corn tortillas, but you could also use flour tortillas if you prefer.