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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