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Warm Chicken Taco Salad Recipe

   
 

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     Warm Chicken Taco Salad

Category   Entrees - Maindishes
Sub Category   None
Servings   8 serving

Ingredients
Sauce-
1 cup fresh parsley
1/2 cup fresh cilantro leaves
1 tbsp green pepper sauce
1 container (6 oz) Yoplait Light fat free key lime yogu
pie yogurt
3/4 cup part skim ricotta cheese
Salad
 
1 1/2 lb ground chicken
1/2 cup warm water
1 pkg (1.25 oz) taco seasoning mix
1 can green giant mexicorn whole kernel
1 bag (16 oz) lettuce mix, iceburg, cabbage, carrots
2 large tomatoes, coarsely chopped (2 cups)
1 cup chredded cheddar monterey jack cheese
1 cup coarsely crushed blue corn tortilla chips
1 large tomato, if desired for garnish

Instructions
In food processor, process parsley and cilantro with on-and-off motions until finely chopped. Add ricotta cheese, pepper sauce and yogurt; process until well blended. Pour into quart-size resealable food storage bag. Seal bag; refrigerate sauce until needed.
In 10-inch nonstick skillet, cook ground chicken over medium-high heat, stirring frequently, until no longer pink; drain if necessary. Stir in water, taco seasoning mix and corn. Cook 2 to 3 minutes, stirring occasionally, until thoroughly heated and slightly thickened.
In 3 to 4 quart glas bowl, layer salad mix, chopped tomatoes, cheese, chicken mixture and tortilla chips. Cut hole in one bottom corner of bag of sauce; pipe sauce in coil over salad. For garnish, cut skin of large tomato to form a rose; place in center of salad. 8 servings (1 1/2 cups each)
Nutrition info- calories 310, saturated 5g, trans fat 9g, cholesterol 70mg, sodium 610mg, carbs 23g, protein 26g.


Originally Submitted
8/11/2010





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