Chicken taco salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breasts; cut into a | |
| . 1/2-inch dice | ||
| 2 | tablespoons | Lime juice |
| 1 | can | Mild green chiles; 4oz |
| . chopped | ||
| 4 | Tortilla salad bowls | |
| 1 | Head romaine or curly leaf | |
| . lettuce; sliced 1/2-inch | ||
| . thick; then chopped | ||
| 1 | clove | Garlic; minced |
| 6 | Roma tomatoes; cut into a | |
| . 1/2-inch dice | ||
| 1 | Cucumber; cut into a | |
| . 1/2-inch dice | ||
| 1 | Ear of cooked corn; kernals | |
| . cut off | ||
| ½ | small | Yellow onion; minced |
| 1 | cup | Salsa; your favorite |
| ½ | pounds | Cheddar cheese; grated |
| ½ | cup | Cilantro leaves |
| Jalapeno peppers; pickled | ||
| . or fresh, seeded & minced | ||
Directions
Toss the chicken breasts with the lime juice and the chilies; divide among the four tortilla bowls. Toss the lettuce, garlic, tomatoes, cucumber, corn, onion and salsa; divide among the four bowls.
Sprinkle the cheese and cilantro over each equally. Serve cold or at room temperature with the jalapenos.
Nutritional Information per serving: 370 calories, 17g fat, 63mg cholesterol, 518mg sodium
** Dallas Morning News - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95