I LOVE Mexican food - all the flavors - and I'm always looking for a way to make it more healthy, so I was intrigued when I read this recipe. I followed the suggestion of cutting the chicken into strips and pan frying in a little bit of olive oil (instead of baking), mainly because I was hungry and didn't want to wait a half hour :) After it was lightly cooked thru, I also added a half a packet of hot taco seasoning (my husband and I like a little spice) and put in a little salsa in the skillet at the end after the chicken was browned to add a a little more moisture. (skipping the tomato sauce entirely) I used a salad base comprised of some baby spinach, leafy greens and fresh herbs, adding more fresh cilantro to it. I also added some diced onions and a half of a diced fresh tomato. After topping the salad with the chicken I topped with a little (jar) salsa, the black beans, sliced avocado and a sprinkling of 2% shredded cheese. I think adding sour cream would have (for me) spoiled this light, tasty and refreshing meal. It is great and I'll make it again for sure. So easy!
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I LOVE Mexican food - all the flavors - and I'm always looking for a way to make it more...