TACO SALAD
4 to 6 servings
A salad in name, but not in spirit. Diners may eat this and say “I’m eating a salad,” without failing a polygraph.
Layer in individual shallow bowls or on a serving platter in the order listed:
- 8 cups tortilla chips, broken into bite-sized pieces
- ½ recipe Picadillo, 1 recipe Seasoned Tempeh Crumbles, or 3 cups cooked chicken or turkey, shredded (about 1 pound)
- 1 ½ cups shredded Cheddar or Monterey Jack (6 ounces)
- 1 small head iceberg or romaine lettuce, thinly sliced
- 4 green onions, chopped, or 1 cup Quick-Pickled Onions
- 1 large tomato, coarsely chopped, or 1 cup cherry tomatoes (6 ounces), halved
- (4 radishes, sliced)
- 1 cup salsa, store-bought or homemade
Serve with, if desired:
- (Sour cream)
- (Guacamole)