Photo Credit
Becky Luigart-Stayner
The Editors
Ingredients
1/2 head iceberg lettuce, coarsely chopped
3 to 4 cups bite-size pieces cooked chicken
4 or 5 hard-boiled eggs, sliced or quartered lengthwise
3 medium tomatoes, cut into 6 or 8 wedges each
1 or 2 ripe avocados, peeled, pitted, and diced
2 cups corn kernels, cooked, drained, and blotted dry
1 can (16 ounces) black beans, drained and rinsed
1 to 2 cups finely diced pepper Jack or Monterey Jack cheese
1/2 cup halved black olives
several slices crisp-cooked bacon, crumbled (optional)
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Out here in Arizona, we grill our chicken and we also add crispy bacon! Bacon and grilled meat—-diner’s delight!