Hey everybody, I hope you’re having a nice week so far!
Kristin here from Iowa Girl Eats, sharing another 30 minute or less recipe as part of my month-long guest blogging stint here on Delish Dish. In case you missed them, be sure to check out the elegant yet easy recipe for Peanut Crusted Salmon and 20 Minute Lemon Butter Chicken Skillet I shared earlier this month. The’re both can’t miss recipes.
Another one you’re going to want to make pronto? This Picadillo-Style Chicken Taco Salad!
My husband Ben and I make salad for dinner at least once a week for a dozen different reasons including:
A.) It means neither of us have to do a lot of cooking to get a fresh and healthy meal on the table.
B.) Salads are a great way to get fresh vegetables other than baby carrots slathered in almond butter into our diets (it’s an addiction.)
C.) Cleaning out the fridge is less of a chore because pretty much all leftovers taste great over a bed of lettuce. And that’s a fact.
I will say that Taco Salads are one of our go-to combos for salad night. Usually I’ll season sauteed ground beef or diced chicken with my homemade taco seasoning then mound the meat onto lettuce and top with crushed tortilla chips, shredded cheese, chopped tomatoes, and creamy avocados. Because it’s all about the toppings, right?
Sometimes it’s nice to switch things up a bit though, which is where this Picadillo-Style Chicken Taco Salad comes in.
Have you ever had Picadillo? It’s FABULOUS. Picadillo is a traditional dish of Spain and other Latin American countries that usually combines ground meat with tomatoes and other yummy mixins depending on where its from. Cuban-style picadillo often includes chopped green olives, minced potatoes, and spices like cumin and coriander. Simply put, the Picadillo-style ground meat mixture in this salad that replaces traditional taco-spiced meat really kicks things up a notch!
The great thing about this recipe is that you can adapt it to use whatever you’ve got on hand. I actually didn’t need to buy a thing to make it! I used ground turkey instead of ground chicken, and shredded cheddar cheese instead of Monterey Jack, since I already had both in the fridge, and crushed blue corn tortilla chips on top instead of crisped tostada shells.
I love it when a meal comes together this easily. :)
Modified or not, be sure to give this delicious, Picadillo twist on traditional taco salad a try. As I mentioned, it’ll be on the table in just 30 minutes!