Chicken taco salad - gh_9407
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Refrigerated roasted whole chicken (about 2 1/2 lb) | |
| ¼ | cup | White wine vinegar |
| 3 | tablespoons | Salad oil |
| 1 | tablespoon | Chopped parsley |
| 2 | teaspoons | Chili powder |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Crushed red pepper |
| 1 | medium | Head romaine lettuce |
| 2 | mediums | Tomatoes |
| 1 | medium | Avocado |
| ½ | (10oz) bag tortilla chips | |
| ¼ | cup | Sliced, pitted ripe olives |
Directions
ABOUT 30 MINUTES BEFORE SERVING: 1. Remove and discard skin and bones from chicken. Tear chicken into bite-size pieces; place in bowl. For dressing, in 1-cup measuring cup, with fork, stir together white wine vinegar and next 5 ingredients. Add half of dressing to chicken in bowl; toss to coat.
Reserve remaining dressing.
2. Cut romaine lettuce leaves crosswise into ½" wide strips. Cut tomatoes and avocado into ¼" chunks.
3. Place lettuce in lg serving bowl; mound chicken on center of lettuce. Arrange tomatoes and avocado in concentric circles around chicken. Tuck tortilla chips around edge of salad; sprinkle olives over salad. To serve, toss salad with reserved dressing.
Each serving: About 550 calories, 33 g fat, 114 mg cholesterol, 540 mg sodium.
Good Housekeeping/July'94/scanned & fixed by DP & GG