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Chicken Taco Salad

Chicken Taco Salad
Main Ingredient: Chicken

Cuisine: Tex-Mex

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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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