"What's for Dinner?"

      If you know my husband at all, you know that food is a very,  very serious topic for him. On vacations, he prints off the menus to all the restaurants we plan to eat at before we even leave so that we can review them together en route. At the hospital tour we took before having Hannah, he didn't ask about visiting hours or security policies, he asked for the menu. Setting the weekly menu has become one of my least favorite things to do. As I'm sure it is with any family, finding a good dinner that's both easy and healthy is difficult. So when I find something good, I feel it's my obligation to share. www.thepioneerwomancooks.com is one of my favorite blog sites for recipes. The recipes are easy, ingredients are easy to find, and the meals are full of flavor. Here's what Justin calls one of his favorite salads ever. 

Chicken Taco Salad from The Pioneer Woman
(with a few Colleen adaptations ie-shortcuts)

Ingredients

•  FOR THE DRESSING:

• 3/4 cups Ranch Dressing (bottled Is Fine, but JG and I are big fans of making our own. So easy and sooo much better)

• 1/4 cup Salsa (as Spicy As You'd Like)

• 3 Tablespoons Finely Minced Cilantro

    

 I put all these in food processor together to get them less chucky and more "dressing like" 

•  SALAD:

• 2 whole Boneless, Skinless Chicken Breasts seasoned with taco seasoning and grilled or sauteed
• 1 head Green Leaf Lettuce or Romain or whatever you would like, Shredded Thin
• 3 whole Roma Tomatoes, Diced
• 1/2 cup Grated Pepper Jack Cheese
• 2 ears Corn, Shucked and cut of the cobb. (You can cook or grill this, but I love raw corn in salads)
• 2 whole Avocados, Diced
• 3 whole Green Onions, Sliced
• 1/2 cup Cilantro Leaves
•  Tortilla Chips Of Your Choice (flavored Or Not), Crushed Slightly

Preparation Instructions

To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter. Drizzle the dressing all over the top, serving part on the side if you'd like.