1 jalapeno (seeds and veins removed for less heat if desired), minced
2 cups shredded cooked chicken
1 pound shredded cabbage
1 orange bell pepper
1 naval orange, peeled, quartered, and sliced crosswise
1 cup frozen corn kernels, thawed
1/4 cup cilantro, chopped
1 ripe avocado, cubed
3 ounces crumbled queso fresco or ricotta salata
Instructions
Lightly coat the tortillas with the cooking spray on both sides; lay on a baking sheet and sprinkle with 1/4 teaspoon of the salt. Place under the broiler or in a toaster oven and cook, watching closely and turning once, until golden, about 2 minutes. Transfer tortillas to a cutting board and slice into thin strips; let cool.
In a large bowl, whisk together the lime juice, oil, scallions, jalapeno and remaining salt. Add the chicken, cabbage, bell pepper, orange and corn; toss well.
To serve, mound the salad in shallow bowls. Top with the cilantro, avocado and cheese. Garnish with crisped tortilla strips and serve immediately.
Originally Submitted
12/24/2012
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