7 Perfect Salads for an Entire Week May 20 2016

The fastest way to turn someone off of healthy eating is to fill them up with salads. Unless of course, the salads include one of the seven delicious recipes we have for you below. You see, in life there are salads, and then there are SALADS. The first is a quickly thrown together pile of lettuce and veggies with dressing, and the second is a satisfying meal you never want to stop eating— despite how healthy it actually is for you.

The latter is what we have for you here today in the hopes of giving salads a better name, and to help you eat healthy, delicious meals for at least seven days.

You are welcome.

We'll start with the first salad of the selection and you can follow the link below to navigate the rest, courtesy of Huffington Post.

MEXICAN COBB SALAD

Ingredients

Seasoned Baked Tortilla Strips
2 Flour Tortillas, cut into strips
1 tablespoon Taco Seasoning
1 Tablespoon olive oil
Salad
¼ cup fresh lime juice
1/3 cup + 3 tablespoons olive oil
2 teaspoons Old El Paso Salsa Seasoning Mix
1 jalapeno, seeded + diced
1 cup fresh cilantro, chopped
Salt + pepper, to taste
1 pound boneless skinless chicken breast (about 4 small breast)
1 packet Old El Paso Taco Seasoning
2 heads romaine lettuce, chopped
1 cup monterey jack cheese, shredded
1 cup cooked black beans, rinsed + drained if using canned
1 cup fresh grilled corn kernels
1 cup cherry tomatoes, halved
3 hard boiled eggs, sliced
1 avocado, pitted + sliced
Order Ingredients
Instructions

Seasoned Baked Tortilla StripsPreheat the oven to 350 degrees F. Line a baking sheet with parchment paper.In a bowl, toss together the tortilla strips, taco seasoning and olive oil, making sure all the tortilla strips are well coated. Spread in an even layer on the baking sheet and bake for 10-15 minutes or until the strips are crisp. Watch closely, they will burn fast! Remove from the heat and store in a sealed container for up to 1 week.!SaladIn small bowl, whisk together the lime juice, 1/3 cup olive oil, Old El Paso Salsa Mix, the jalapeno and cilantro. Season with salt and pepper. Set the dressing aside.Preheat the grill or a grill pan to high heat.Add the chicken to a gallon size Ziploc bag or large bowl. Add the taco seasoning and a drizzle of olive oil (about 3 tablespoons). Then make sure the chicken gets completely covered. Grill the chicken for 3-5 minutes per side or until cooked through. The cooking time will vary depending on how thick your chicken breasts are. Remove from the grill and allow to rest 5 minutes before slicing.

 Meanwhile, combine the lettuce, cheese, black beans, corn and tomatoes in a bowl. Toss well to combine. Divide the mix among 4 dinner plates or bowls. Slice the chicken and divide among each plate. Top with eggs, sliced avocado and tortilla strips. Drizzle with dressing. Enjoy!

http://www.huffingtonpost.com/entry/7-salads-for-7-days-of-healthy-eating_us_55f0d3dfe4b002d5c07823eb?