Title: Chicken Taco Salad
Yield: 4 Servings
Categories: Tex-mex, Poultry
Ingredients:
4 4-oz skinned and boned
-chicken breast halves
1 tb 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 tb Chopped fresh cilantro
Spicy southwestern dressing
4 10-inch flour tortillas
6 c Shredded bibb lettuce
-----------------------------TEX-MEX SPICE MIX-----------------------------
3 tb Chili powder
2 tb Ground cumin
1 tb Ground black pepper
1 tb Salt
1 tb Garlic powder
1 1/2 ts Ground red pepper
------------------------SPICY SOUTHWESTERN DRESSING------------------------
1 tb Tex-Mex Spice Mix
2 tb Lime juice
1 tb Vegetable oil
2 tb Water
1 ts Sugar
Coat chicken with Tex-Mex Spice Mix. Cover and chill 8 hours.
Cook chicken in a large nonstick skillet coated with cooking spray over
medium heat 4-5 mins on each side. Chill.
Chop chicken and place in a medium bowl. Add mango and next 4 ingredients;
toss with Spicy Southwestern Dressing.
Place each tortilla in a medium-size microwave-safe bowl. Microwave at high
1.5 mins or until crisp.
Place lettuce into tortilla shells and top with chicken mixture.
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. Yields 8.5
tablespoons. TO MAKE SPICY SOUTHWESTERN DRESSING: Combine all dressing
ingredients. Yeilds 6 tablespoons.
Posted to MM-Recipes Digest by "John Weber" on Feb 25, 98
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