Meg's Taco Salad with Pollo Asada

Meg's Taco Salad with Pollo Asada

While I was in college, Taco Tuesday was a way of life - you go out, get a few tacos, get a pitcher of margaritas and have some fun with friends. Now that I am down the clean eating path, I sometimes miss having a good taco. My solution was to make a filling, brightly colored salad that's full of flavor, lots of fun colors and incredibly healthy. The pollo asada came from a local market the specializes in Mexican meats in influences. This was my contribution to a family potluck. Clean eating is about making healthier choices without having to skimp on flavor. This salad is incredibly easy to change as well; what ever you want to eat on the taco salad you can put on it. All of my vegetables are raw, so it is a crunch salad. If you would prefer a fajitas style salad, grill the peppers and some white onion. If you wanted to eat beans too, please feel free to throw those into the mix.

1 head of romaine lettuce, washed and chopped

4 bell peppers (red, orange, green and yellow), sliced

8 cherry tomatoes, halved

1 jalapeno, seeds removed and finely chopped

1 green onion, sliced thinly

1 carrot, sliced

1 celery stock

1 avocado, pitted and sliced

1/4 favorite salsa

2 tablespoons toasted pepitas

This salad is so festive, I had to make it for a party

This salad is so festive, I had to make it for a party

Wash your lettuce, dry the leaves and chop coarsely. Start chopping all the bell peppers, making sure to remove the rib 'meat' and seeds from the inside. Same goes for the jalapeno, unless you wanted to keep the heat. Half the tomatoes. Now you build your salad: first put lettuce down, then start to layer will all of the vegetables.

Grill the pollo asada until cooked, about 20 minutes on a hot BBQ, about 350 degrees. Once it is cooked, let the meat rest for about 10 minutes. Slice the meat, and set the meat on top of the bed of veggies. Top with the salsa as your salad dressing, a few slices of avocado, and your taco salad is ready to go.

MEG'S AFTERTHOUGHTS: Think of the taco salad as a base salad that you can customize to your likes and tastes. Do not like peppers but want the crunch? Skip the peppers and add some jicama. If you want cheese, go forth and sprinkle on some cheddar or some crumbly white cheese.

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