Ingredients:

• 2 cups of chopped lettuce
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• 1 cup of diced cooked chicken
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• 1/2 cup of diced tomatoes
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• 1/2 cup of diced avocado
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• 1/4 cup of diced red onion
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• 1/4 cup of shredded cheddar cheese
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• 1/4 cup of black beans
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• 1/4 cup of corn kernels
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• 1/4 cup of crushed tortilla chips
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• 1/4 cup of sour cream
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• 2 tablespoons of salsa
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• 1 tablespoon of taco seasoning
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• 1 lime, juiced
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• Salt and pepper to taste
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Instructions:

In a large bowl, combine the chopped lettuce, diced chicken, diced tomatoes, diced avocado, diced red onion, shredded cheddar cheese, black beans, and corn kernels

In a separate small bowl, mix together the sour cream, salsa, taco seasoning, lime juice, salt, and pepper to make the dressing

Drizzle the dressing over the salad and toss everything together until well coated

Sprinkle the crushed tortilla chips on top as a garnish

Serve immediately and enjoy your Taco Cobb Salad!

Ingredients:

• 1 cup quinoa, rinsed
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• 2 cups water
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• 2 cups cherry tomatoes, halved
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• 1/2 cup fresh basil leaves, chopped
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• 1/4 cup red onion, finely chopped
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• 1/4 cup extra virgin olive oil
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• 2 tablespoons balsamic vinegar
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• Salt and pepper to taste
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Instructions:

In a medium saucepan, combine the quinoa and water

Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the water is absorbed

Remove from heat and let it cool

In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, fresh basil, and red onion

In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and pepper

Pour the dressing over the quinoa mixture and toss everything together until well combined

Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld

Serve chilled and garnish with additional fresh basil leaves if desired