Not gonna lie, the past week or so we’ve been pretty bad at cooking in our house. Life has been super busy and we’ve given in to the ease of eating out. Tonight we tried a Cooking Light recipe (with our own twist) and it turned out really delicious! I introduce you to the Cobb Salad Taco with home-made chips:

I love a good cobb salad – add it to a tortilla and you can’t go wrong!

Ingredients

2 large eggs

2 bacon slices

2 garlic cloves, minced

2 tablespoons red wine vinegar

1 1/2 tablespoons olive oil

1/4 teaspoon Dijon mustard

2 cups shredded skinless, boneless rotisserie chicken breast

2 tablespoons ranch dressing

a squirt (to taste) of Sriracha

corn tortillas

2 cups thinly sliced iceberg lettuce

1/2 cup diced tomato

1/2 ripe peeled avocado, chopped

Directions

Hard boil the eggs, then dice them.

Cook bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from pan, saving the drippings. Drain bacon on paper towels, crumble and set aside. Add garlic to the bacon drippings and cook for 1 minute, stirring frequently. Remove from heat; add vinegar, oil, and mustard, stirring until combined. Add chicken to pan; toss to coat.

Combine ranch and Sriracha to taste.

The original recipe says to toast the tortillas over the burner… we prefer to give them a 10 second per side fry (using the same oil we made the chips in). That definitely keeps it a little healthier (I guess our “twist” isn’t so light…).

Now build your cobb salad taco! This was a super easy recipe and you can easily add other stuff (in fact, it called for bleu cheese, but I hate the stuff, so I left it out). Enjoy!