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Here's the recipe for Quick and Easy Taco Salad without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.
After cutting the chicken thighs, be sure to wash your hands and cutting board with warm, soapy water.
Place a medium skillet over medium-high heat. Add the olive oil and let heat for about 60 seconds.
You'll know the oil is hot enough when you can see it ripple.
Add the onions and cook for about 5 minutes. The onions will turn shiny and slightly translucent as they cook.