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Chicken and Black Bean Taco Salad
I bet if you ask Ryan what he wants for dinner he will say either mostaccioli or taco salad. Sometime I should make a taco mostaccioli casserole then Ryan won’t have to decide between Italian and Mexican. But I like both of those dinner options, so I don’t complain when he suggests them, unless we just ate it last week and he asks for it again. I have this strange thing about not eating the same dish too often. For example, if I make taco salad, we’ll eat that for several days as leftovers until its gone, but then I won’t want to make taco salad again until several weeks go by. It’s kind of like how some people have a weird thing about leftovers, I don’t mind leftovers, but I have a weird thing about eating the same dish too frequently. Do you have any strange food ‘rules’?
Whenever this chicken and black bean taco salad comes up on the menu rotation, Ryan is psyched to eat it and I enjoy making it because it’s so darn easy. The meat is prepared in the crock pot and its amazing, but you should already know that because the crock pot is a magical appliance. As the seasons begin to change, I’ll slowly make the transition from using the grill to using the crock pot to make dinner. There is just something about coming home from work and being able to smell dinner cooking – it’s definitely a sign that cooler weather is around the corner.
Whether you are preparing this salad with your A/C or heat on, all of the ingredients are readily available all year long – well, the avocados will be more expensive in the off season, but I don’t mind spending a tad bit more to be able to put avocado on my taco salad. I like to top my salad with catalina dressing and Ryan likes using salsa or habanero hot sauce. Whats your go-to dressing?