The Actual Best Taco Salad

Whelp. Still sick. I have 2 nutrition goals this week. One is to eat every vegetable in the world (perfectly attainable) and the other is to start supplementing vitamins that will help me survive the winter. I haven’t done enough research yet but I’m hoping to find something that makes my skin less pale and clammy, while also removing the frizz from my hair and helping with moodiness. I would essentially like capsules of sunshine and fluffy blankets. Lemme know. In the meantime, I will eat this salad.

Pro tip: if you’re a bone broth drinker, use the leftover taco seasoning to make a your cup of broth!

taco salad

Salad Ingredients

3 celery sticks, finely chopped

1 green pepper, finely chopped

1 red pepper, finely chopped

1 orange pepper, finely chopped

1 cup fresh spinach, loosely chopped

1 bundle green onion, chopped

1 lb ground chicken

1/4 cup water

3 tbsp sugar-free salsa

Seasoning Ingredients (modified from All Recipes)

1 tbsp chili powder

1/2 tsp garlic powder

1/2 tsp crushed red pepper flakes

1/4 tsp dried oregano

1/2 tsp smoked paprika

1 1/2 tsp ground cumin

1 tsp sea salt

1 tsp black pepper

Instructions

Combine all vegetables in a large mixing bowl and set aside.

Combine all seasoning spices.

In a medium frying pan, fry chicken until almost fully cooked and then add water and 1 tbsp of the taco seasoning. Once all of the water is evaporated, add ground meat to salad. Season with a little bit more seasoning and top with salsa! Yummay!

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