6 boneless skinless chicken breast, grilled and sliced
12 cups iceberg lettuce (or a mixture including romaine)
8 oz. cheddar cheese
3 cups salsa
2 cups sour cream
Grill chicken and slice it into strips. Place lettuce on plates (or prepared taco shells if you’re so inclined), and top with the chicken.
Sprinkle cheddar on top. Add salsa and sour cream.
Top with taco chips and voila!
Optional toppings for a Mexican bar are: monterey jack cheese, black olives, chopped jalapeno peppers, scallions, salsa verde and black beans.
Categories: Sides & Salads Tags: