Warm Chicken Taco Salad
Prep Time: 30 min ; Start to Finish: 30 min 
Makes: 8 servings (1 1/2 cups each)   Nutrition Information 
Layer up your favorite taco fillings, including spicy and healthful
ground chicken, in a salad topped with a zesty cilantro sauce.
Sauce1cup fresh parsley1/2cup fresh cilantro leaves3/4cup part skim
ricotta cheese1tablespoon green pepper sauce1container (6 oz) Yoplait®
Light Fat Free Key lime pie yogurtSalad1 1/2lb ground chicken1/3cup warm
water1package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning
mix1can (11 oz) Green Giant® Mexicorn® whole kernel corn with red
and green peppers, drained1bag (16 oz) lettuce salad mix (iceberg
lettuce, cabbage and carrots)2large tomatoes, coarsely chopped (2
cups)1cup shredded Cheddar-Monterey Jack cheese (4 oz)1cup coarsely
crushed blue corn tortilla chips (1 1/2 oz)1large tomato, if desired for
garnish
1 .  In food processor, process parsley and cilantro with on-and-off
motions until finely chopped. Add ricotta cheese, pepper sauce and
yogurt; process until well blended. Pour into quart-size resealable
food-storage plastic bag. Seal bag; refrigerate sauce until needed. 2
.  In 10-inch nonstick skillet, cook ground chicken over medium-high
heat, stirring frequently, until no longer pink; drain if necessary.
Stir in water, taco seasoning mix and corn. Cook 2 to 3 minutes,
stirring occasionally, until thoroughly heated and slightly thickened. 3
.  In 3- to 4-quart glass bowl, layer salad mix, chopped tomatoes,
cheese, chicken mixture and tortilla chips. Cut hole in one bottom
corner of bag of sauce; pipe sauce in coil over salad. For garnish, cut
skin of large tomato to form a rose; place in center of salad. 

Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh
uncontrollably,and never regret anything that made you smile...
~*~Angelique~*~ 


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