Taco Salad 
Like a tlayuda in a bowl, this one is a definite keeper.

For 4 servings (2 dinners for 2 people):

1 lb chicken meat
16 oz. corn
1 whole avocado

salad:
  lettuce, washed and torn into salad-sized pieces
  tortilla chips, broken into bite sized pieces
  cotija cheese (can use part Mexican cheese mix)
  roasted corn (16 oz, or 1 large can)
  tomato, chopped
  chicken, carnitas, or beef seasoned with taco mix and stir fried hot
  pinto beans, cooked until soft, flavored with onion and garlic
  RSP red bell pepper, chopped
  ripe avocado

dressing:
  mayonnaise/sour cream 50/50 mix
  mild salsa (big jars in supermarkets, be sure to buy mild)
  chipotle pepper in adobo

Stir to combine dressing ingredients. For added zing, stir in some canned
chipotle pepper in adobo sauce, minced. For 2-3 people I generally put in a big
spoonful of mayonnaise, the same amount of sour cream (could use yogurt too) and
then stir in salsa until the color looks right, a nice pink.

(1 lb. chicken for 4 servings)
Start with 2 or 3 frozen skinless chicken breasts. Let them thaw for a bit and
then cut them into medallions about 1/4" thick. Lay them out on a plate and
sprinkle them with homemade taco seasoning. Stir fry with a little oil, very
hot. It only takes a few minutes. Pull while still juicy.

Taco Seasoning

good with beef, turkey, chicken ..

Use about 2 tablespoons taco seasoning and 1/3 to 1/2 tablespoons liquid per
pound of meat.

Single batch, enough for one pound of meat:
1.3 teaspoons chili powder or ancho
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1.5 teaspoons cumin
1/2 teaspoon salt
1/8 teaspoon black pepper (cut back from 1/4 for Karen)
Optional: 1/4 teaspoon crushed red pepper flakes (leave out for Karen)