As the week wears on, I occasionally find myself entering Safeway on my way home from work, weary from the week, hungry from the day, and looking for a quick and delicious solution to everything. This dinner has become a go-to for that scenario. It’s easy, quick and very tasty. A quick turn through the produce aisle, a brief stop in the butcher department and a drive by past the tortilla end-cap and you’re checked out and eating dinner before you can say “arriba!” The original inspiration came from a blog I read on The Bitten Word
Guacamole Chicken Salad
* 1 cup cooked, diced chicken breast (I used pre-cooked southwestern chicken strips available in the butcher’s department of Safeway)
* 2 tablespoons minced cilantro
* 1 avocado, peeled, pitted and finely chopped
* 2 roma tomatoes, cored and diced
* 1 minced jalapeno
* 2 limes, juiced
* 4 cloves of garlic, minced
* 1/4 teaspoon salt or to taste
* 1/4 teaspoon fresh-ground black pepper or to taste
Combine chicken, cilantro, avocados, tomatoes, garlic, jalapeños, lime juice and salt and pepper. Mix well and refrigerate.
- 1 can black beans, partially drained and mashed
- 1/2 16 oz. jar Salsa Verde, medium heat
- 2 Tbsp Chipotle Pepper Plant Sauce (this is optional, but gives the beans a really nice smoky taste)
Combine mashed beans, salsa verde and pepper plant sauce in a small sauce pan over medium heat, stirring occasionally until piping hot.
Taco-Seasoned Sweet Potatoes
- 1 large sweet potato, diced into bite-sized pieces
- 1 tsp olive oil
- 1 tbsp taco seasoning (use more to taste)
Preheat oven to 400°. Toss sweet potatoes, oil, and seasoning in a large bowl until sweet potatoes are well coated. Transfer to a cookie sheet and bake for 4o minutes.
Once everything is done, arrange on a plate with your favorite tortillas (ours are a flour-corn combination from La Tortilla Factory) and enjoy. Though I’d love to say we had it with authentic margaritas, tonight we paired with a cheap, Merlot that shall remain nameless.