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.
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