BUILD-YOUR-OWN TACO SALAD

We have a couple build-your-own salad recipes that make the perfect summertime entrée when the temperatures start climbing, and this is one of them.

You can bake the chicken in the cool of the morning, and then later enlist the entire family—or your guests—to slice and dice the complementary ingredients. This salad is also good meatless, or made with ground turkey, venison or buffalo.

1. Bake for 20 minutes in 350 degree oven:

2 chicken breasts

2. Cool and cut into bite-size cubes; refrigerate until ready to use.

3. Mix together and set aside:

1 tsp chili powder

½ tsp ground cumin

½ tsp garlic salt

4. Heat 1 Tbsp olive oil in large skillet over medium-high heat and sauté for 1-2 minutes:

4 sliced mushrooms

1 clove garlic, minced

5. Add chicken cubes and spices. Cook until heated though and all pink is gone from the chicken, approximately 2-3 minutes. Remove from skillet and drain if necessary; keep warm.

6. Meanwhile, in separate containers set out:

Spinach or Romaine lettuce, torn or cut 

Tomatoes, diced

Avocado, sliced

Shoepeg corn, drained

Black beans, rinsed and drained

Olives, sliced

Red bell pepper, diced

Green onions, sliced

Red onion, finely chopped

Grated low-fat cheese

Tortilla chips

Garlic Ranch Dressing

7. Have each dinner guest build their own salad, beginning with lettuce, chicken, vegetables and cheese, and then topped with tortilla chips and a small dab of homemade Garlic Ranch Dressing. Serves 4.