We love reading happy trip reviews from our guests! One thing we notice quite often is that people really love the Mexican Chicken Salad we make at lunch once in a while and serve in pita pockets. You may have heard it called Taco Salad or River Chicken. Whatever name your boatmen use, it is the same meal and it is DELICIOUS!
So, we’ll let you in on the secret recipe:
From the Kitchen of: Grand Canyon Whitewater
Servings: A Big Bunch of Hungry Rafters (28 or so)
Prep Time: 15 min. (with help chopping!)
3-4 cups chicken, canned or grilled, bite-sized
1 cup tomato, diced
1 packet taco seasoning
1/2 cup red onion, diced
14 oz. can black olives, chopped
14 oz. canned beans, black, pinto, kidney, whatever, drained
1 cup shredded cheddar cheese
1 cup salsa
1/2 cup avocado chunks or puree
1/2 cup sour cream
1/2 head of ice-berg lettuce, shredded
2 cups tortilla chips, smashed
Directions: Mix all ingredients together in a big bowl. Spoon into a pita pocket or serve over a bed of shredded lettuce.
Great when served with extra sides of salsa, guacamole, sour cream, shredded cheese and/or tortilla chips.
If you are going to save leftovers, leave the tortilla chips and lettuce out and put it into the bowl individually when served.
We get plenty of great feedback from the meals we serve on our white water rafting trips. Never do we have a person go hungry, that is for sure! Let us show you our culinary skill on a Colorado River Trip!