Hotel Room Taco Salad
Eating healthy while traveling is always a challenge. Back on US soil and I am horrified by the options to keep everyone nourished. Fast, nasty food is the norm and based on the girth of the average person walking through the airport, the fast food industry is making a fortune. Free hotel breakfasts are no bargain….laden with GMO’s, sugar filled muffins and canned fruit all served on styrofoam containers is no perk for me. Don’t fall into the convenience trap. It takes a little effort but being prepared and making your own food is easy and you will feel so much better. Back at the So Cal UCI bike races and I have to make sure my son is fueled up with high quality calories. Stops at Whole Foods and Trader Joe’s are the first order of business as soon as we leave the airport. Trader Joe’s has coolers for around $7. Grab one and fill er up. Our menu for the next few days: Hotel Room Taco Salad, Chicken and Hummus Pita’s, Refrigerator Oatmeal, lots of fresh Organic Fruit and Veggies, Coconut Water and lots of Trail Mix.
Hotel Room Taco Salad
Prep
Total
Yield 4 servings
All pre-made. just toss everything together.
Ingredients
- 1 bag Organic Shredded Cabbage or Cole Slaw Mix
- 1 bag Organic Baby Lettuce
- 1 Organic Roasted Whole Chicken
- 1 bunch Cilantro
- Avocados
- Salsa
- 1 box Organic Pinto or Kidney Beans
- Frozen Organic Brown Rice
- Organic shredded Cheddar Cheese
- Organic Frozen Roasted Corn
- Limes
- Trader Joes Organic Siracha Ranch Dressing (optional)
- Organic Corn Chips
Instructions
- Make a big bed of Lettuce, Slaw and Cilantro
- Boil water in the coffee maker and pour it over the frozen Corn and drain
- Heat the rice per directions in the microwave or let sit in boiling water until hot
- Rinse and Drain the Beans
- Pull apart the Chicken
- Mash the Avocado with some Lime Juice and Salsa
- Layer everything over the lettuce and slaw and top with a drizzle of dressing or fresh Lime and the Avocado and Salsa
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