South-West Inspired Salad That Eats Like a Meal

Needless to say, I’ve been on a salad kick lately. I find salads are the healthiest and easiest one-dish meals that take 20 minutes or less to make.

You can use either lean ground turkey (1 lb), lean ground beef (1 lb), or boneless-skinless chicken breast (2 breasts) for this recipe, it is entirely up to your discretion. Instructions below for making your own taco-like seasoning from scratch, for whichever meat moves you.

Ingredients (Meat Seasoning)

2 tbsp chili powder
2 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp dried chili flakes
1 tsp cayenne pepper (optional, for those who like some heat)
2 tbsp Worcester sauce
2 tbsp Frank’s Red Hot (optional, for those who like some heat)

In a skillet, combine all dry ingredients with meat; allow to begin to brown. Once the meat is starting to brown, add wet ingredients. Cook fully, drain, remove from heat.

Ingredients (Salad)

1 head iceberg lettuce (chopped)
1 can black beans (rinsed and drained)
1 can corn (rinsed and drained)
1 red, yellow, or orange sweet bell pepper (finely sliced)
1/2 cup sliced black olives
2 green onions (sliced)
1 pint cherry tomatoes (I don’t halve them, as I’m afraid my salad will get soggy)
1/3 cup light jalapeno jack cheese (grated)
1 jalapeno (finely sliced; optional)
1/2 cup of light or homemade catalina dressing

Toss all salad ingredients in a bowl, add dressing, and mix thoroughly. Place cooked, seasoned meat on top. Serve and enjoy! 

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