Chicken Taco Salad
Chicken Taco Salad ingredients
- 4 4-oz skinned and boned chicken breast halves
- 1 T Tex-Mex spice mix
- Vegetable cooking spray
- 1 c Chopped mango (1 medium mango)
- 1⁄2 c Chopped green pepper
- 1⁄2 c Chopped sweet red pepper
- 1⁄2 c Chopped jicama
- 1 T Chopped fresh cilantro
- Spicy southwestern dressing
- 4 10-INCH flour tortillas
- 6 c Shredded bibb lettuce
- ---TEX-MEX SPICE MIX---
- 3 T Chili powder
- 2 T Ground cumin
- 1 T Ground black pepper
- 1 T Salt
- 1 T garlic Powder
- 1 1⁄2 t Ground red pepper
- ---SPICY SOUTHWESTERN DRESSING---
- 1 T Tex-Mex spice mix
- 2 T Lime Juice
- 1 T Vegatable oil
- 2 T water
- 1 t Sugar
Cooking Chicken Taco Salad
1. Coat chicken with Tex-Mexi Spice Mixi. Cover and chill 8 hours.
2. Cook chicken in a large nonstick skillet coated with cooking spray over medium heat 4-5 mins on each side.
3. Chill.
4. Chopi chicken and place in a medium bowl.
5. Add mango and next 4 ingredients; toss with Spicy Southwestern Dressingi.
6. Place each tortilla in a medium-size microwave-safe bowl.
7. Microwave at high 1. 5 mins or until crisp.
8. Place lettuce into tortilla shells and top with chicken mixture.
9. To make Tex-Mex spice mix: Combine all spice mix ingredients thoroughly and store mixture in a sealed container in a cool, dark, dry place up to 3 months.
10. Yields 8. 5 tablespoons.
11. TO MAKE SPICY SOUTHWESTERN DRESSING: Combine all dressing ingredients.
12. Yeilds 6 tablespoons.
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Jams and Jellies
When boiling jellies and jams, a large glass marble placed in the pan is better than stirring with a spoon to prevent burning.
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