Wednesday, October 20, 2010

Real Food 3: Chicken and Pork Taco Salad

Another quick and delicious lunch:

Chicken and Pork Taco Salad on Kale and Lettuce

Take some ground pork and ground chicken and throw it in the skillet with some mexican spices to start cooking. While the meat browns, chop up some Kale and Lettuce in to small strips. Chop a zucchini in to slices and throw it in to finish cooking with the meat. When the meat and zucchini is done, just throw your kale and lettuce in the bottom of a bowl and serve the meat mixture on top of it. I also mixed in some chili-garlic sauce for some heat. Heres the final product:

click for full size


  1. This sounds delicious Tyler! What vitamins and/or minerals would you say this meal is an excellent bioavailable source of?

  2. This meal would be rich in protein, healthy saturated and monounsaturated fats, thiamin, riboflavin, niacin, vitamin b6, phosphorus, potassium, selenium, manganese, vitamin c, magnesium, vitamin A, and vitamin K.

  3. Since you like to cook I thought you may enjoy trying this recipe. This is truely a 30 minute meal. Make extra and have it for lunch the next day.
    Full of healthy carbs and protein.

    Mexican Meal in a skillet [can be altered easily to be vegetarian]

    1 cup uncooked quinoa [I have also used pearled barley]
    1 pound extra lean ground beef or ground turkey [i have used leftover chicken and steak as well or make it meatless]
    1/2 package taco seasoning
    1/2 jar of mild salsa
    1 can black or red beans, rinsed and drained [I use both if I make it meatless or if feeding 4 or more]

    broth (veggie is what I usually use). depending on how much quinoa you are using you will need to adjust the broth amount. Standard is 1 1/2 cup fluid to 1/2 cup of quinoa.

    saute: green peppers, yellow peppers, orange peppers [for 3 people I use 1/2 of each, so adjust accordingly]

    in a large skillet measure out the broth and add the 1/2 packet of taco seasoning. Whisk to dissolve. bring to a boil and then add the quinoa. Boil for about 1 minute and then reduce heat to simmer and cook, covered, for 15 minutes.

    While quinoa is cooking, saute your veggies. during last 5 minutes of quinoa cooking, add the beans and the salsa to the veggies and heat through. Mix in with the quinoa and serve in bowls. [you could also add in chopped tomato's]

    Add a dollap of fat-free sour cream or greek yogurt to the serving.

    This recipe is also great to serve as a spanish rice along side taco's or enchilada's. It can also be the base 'rice' for a burrito.

  4. That sounds delicious thanks for the recipe

  5. Which chili garlic sauce do you use? So many that I have seen have too much sugar in them.

  6. I use Huy Fong Foods Inc Chili Garlic Sauce. It has a great flavor and no sugar at all.