Name: Chicken Taco Salad Boats with Black Beans, Tomato, Cheese & Guacamole
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; 1 ½ small pkgs grape tomatoes; 1 ½ small bunches green onions (scallions); 0.68 kg ground chicken; 1 ½ cups guacamole; 1 ½ limes; 3 hearts romaine hearts; 1 ½ cups shredded cheese, Mexican blend; 67 ½ ml taco seasoning; extra virgin olive oil

Chicken Taco Salad Boats with Black Beans, Tomato, Cheese & GuacamoleChicken Taco Salad Boats with Black Beans, Tomato, Cheese & Guacamole — a 25-minute lunch recipe with 10 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

1 ½ small pkgs grape tomatoes

1 ½ small bunches green onions (scallions)

0.68 kg ground chicken

1 ½ cups guacamole

1 ½ limes

3 hearts romaine hearts

1 ½ cups shredded cheese, Mexican blend

67 ½ ml taco seasoning

extra virgin olive oil

Instructions

Wash and dry the fresh produce.

Halve tomatoes and place on a plate.

Trim green onions; cut crosswise into ¼-inch pieces and add to the plate with the tomatoes, keeping them separate.

Preheat a large skillet over medium-high heat.

While the skillet heats up, cut limes into wedges and add to the plate; set aside.

Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken and cook, breaking the meat apart with a spoon, until almost cooked through, 4-5 minutes.

While the chicken is cooking, drain and rinse beans in a colander.

Add beans, water, and taco seasoning to the skillet with the chicken; continue to cook, stirring occasionally, until sauce has thickened and the meat is no longer pink, 3-4 minutes more. Remove taco filling from the heat.

Meanwhile, trim off and discard the root end of each romaine heart; separate the leaves to use as taco shells and divide between plates.

Divide taco filling between the romaine leaves; top with tomatoes, green onions, and shredded cheese. Serve with guacamole and lime wedges on the side. Enjoy!

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