Dear Publishers,

Please feel free to publish the following article (in its entirety) in your 
publications as long as the bio at the end of the article is included and the 
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Mexican Chicken Caesar Salad
by Monica Resinger

For a delicious twist on the traditional chicken caesar salad, try this.? 
Serves approximately 4.

2 Small-Medium Heads of Romaine Lettuce, shredded
1 Tomato, sliced, then halved
2-3 Chicken Breasts
Seasoning Salt
2 Avocados, sliced
Shredded Parmesan Cheese
6 small Corn Tortillas, thinly sliced
Non-Stick Cooking Spray
Garlic Salt
Bottled Caesar Dressing
Milk - optional
Vinegar - optional
Salt -? optional

Pre-heat oven to 350*F.? Put the sliced corn tortillas onto a cooking sheet 
sprayed with the non-stick cooking spray, then spray the strips with the spray 
and sprinkle with garlic salt.? Bake in the pre-heated oven for 20 minutes or 
until crisp.? Add the chicken breasts to a frying pan, then add a cup or so of 
water; bring the water to a boil, turn the heat to low and put on a lid and 
cook the breasts until done.? When breasts are done, slice and season with 
seasoning salt.? Set all the salad ingredients in bowls, salad bar-style.? If 
desired, mix the dressing with a little milk, vinegar and salt to taste to thin 
it down... this helps the dressing spread better over the salad, cuts calories 
and money.

Monica is the founder Homemaker's Journal E-publications, the growing home of 
many fun and informative home and garden e-books, tip sheets, articles and 
Get a FREE Slowcooker Recipe E-book when you subscribe to Monica's FREE e-zine 
for homemakers!? To subscribe and receive instructions for picking up your FREE 
e-book, just send a blank e-mail to:? [EMAIL PROTECTED]
Feel free to publish this article as long as the above bylines & this note are 
included; notification at [EMAIL PROTECTED] would be appreciated.

[Non-text portions of this message have been removed]



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