Spicy Chicken Taco Salad

Those boring old salad kits from the grocery store can't keep up with this spicy and delicious taco salad. This recipe combines our Pastamore Fresh Jalapeno Oil along with some of your favorite taco fixings. I topped this recipe with Greek yogurt in place of sour cream for an extra bit of protein and reduced fat. This dish would also be great topped with crispy tortilla strips for a nice crunch.

Ingredients:       Serves 4
1 lb - chicken breast
3 Tbsp - Pastamore Fresh Jalapeno Oil
1/2 cup - shredded Mexican blend cheese
6-8 cups - baby spinach
1/2 cup - roasted corn
1 cup - Greek yogurt
1 cup - salsa
2 - medium tomatoes
1/2 tsp - cumin
1/2 tsp - oregano
1/4 tsp - garlic powder
1/4 tsp - paprika
1/4 tsp - red pepper flakes
To taste - salt and black pepper

Directions:
1. Heat a large frying pan on the stove over high heat. Dice chicken into bite-sized pieces. Add 1 Tbsp of Pastamore Fresh Jalapeno Oil and add chicken breast. Add cumin, oregano, paprika, and red pepper flakes. Cook until chicken is nearly finished and add the roasted corn. Cook until the chicken has reached 165ºF and season to taste with salt and black pepper.

2. Rinse tomatoes and cut into wedges. Add tomatoes, spinach, and cheese into a large mixing bowl and mix well.

3. Split salad between 4 bowls. Top with the cooked chicken and a drizzle of the Pastamore Fresh Jalapeno Oil.

4. Top the chicken with salsa and Greek yogurt (or sour cream). Serve and enjoy.