Julie Bove > wrote:
>I usually buy some Southwestern or maybe it's Santa Fe or something like
>that, seasoned, pre-cooked chicken strips to make taco salad for Angela.
>The store that we shopped at today didn't have any.
>Angela chose a package of rotisserie cooked chicken. It is plain. No
>seasoning except maybe for some salt.
>I have some taco seasoning from American Spice that I use with ground beef
>for my taco salads. I really like the flavor of it. The problem is that
>you have to cook it with the meat. Since the chicken is already cooked, I'm
>not sure it would work. I thought about sprinkling it on lightly but it
>seems like that might leave a gritty feel to it.
>So what would you do? I thought about lightly sprinkling it with seasoning
>and then warming it through in a skillet or heating it through in the
>microwave. But I don't know if that will work.

I think it will.

>We will be eating at the dance studio and they do have a microwave there. But
if I do it there, the chicken will be hot. Would I want hot chicken for the
salad?

Heat it through while Angela is taking her dance lesson so that it's room
temperature by the time she finishes.

>I plan to bring a paper bowl to warm my ground beef since it will already be
cooked.
>Should I just serve her the plain chicken on the salad? Season it with
>something else? I thought about mixing it with a bit of salsa but she said
>she doesn't want any salsa on the salad. She also doesn't want any onion or
>tomato.

I think Angela needs to learn to eat more of the of ods to which she is not
allergic. Between her allergies and pickiness, her food stipulations would
drive any caring mother crazy.

>I do have a bag of shredded iceberg. She picked that. But I insisted on
>some other greens given that iceberg really has no nutrients. So I will be
>mixing in some Romaine hearts. There will also be black olives and some
>seasoned tortilla strips.

That sounds great.

>I guess I am lucky in that she doesn't necessarily like a lot of seasoning
>on her food. She will sometimes eat spicy things, but other times she says
>they are too spicy. So far I have had no luck at cooking chicken for
>Mexican food in a way that she likes it. But she hated the pre-made Mexican
>shredded chicken that I bought because she said it was too boring.

Perhaps, Angela likes lots of flavor but not actual heat from chiles. So, make
her Mexican shredded chicken using poblanos instead of jalapeños. Go heavy on
the onion, garlic, cumin and oregano, which will provide lots of flavor without
too much spice.

Orlando