 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Loaded with lettuce, tomatoes, black olives, and avocado, this Chicken Taco Salad makes Mexican a healthy option. Ingredients:
8 6-inch flour tortillas |
2 cups cooked chicken breast, shredded |
1 1-1/4 oz. pkg. taco seasoning mix |
3/4 cup water |
2 cups shredded lettuce |
1 15-1/2 oz. can black beans, drained and rinsed |
1 1/2 cups shredded cheddar cheese |
2 tomatoes, chopped |
1/2 cup green onion, sliced |
1 15-1/4 oz. can corn, drained |
1 2-1/4 oz. can sliced black olives, drained |
1 avocado, pitted, peeled and cubed |
garnish: sour cream, salsa |
Directions:
1. Microwave tortillas on high setting for one minute, or until softened. Press each tortilla into an ungreased jumbo muffin cup to form a bowl shape. Bake at 350 degrees for 10 minutes; cool. Combine chicken, taco seasoning and water in a skillet over medium heat. Cook, stirring frequently, until blended, about 5 minutes. Divide lettuce among tortilla bowls. Top with chicken and other ingredients, garnishing with a dollop of sour cream and salsa. Makes 8 servings.
|
|