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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adding a tortilla transforms this American salad into a fun, portable meal. Choose a pungent blue cheese, like Roquefort, for a strong hit of flavor, or go with milder Gorgonzola for just a touch. Ingredients:
2 large eggs |
2 center-cut bacon slices |
2 tablespoons minced shallots |
2 garlic cloves, minced |
2 tablespoons red wine vinegar |
1 1/2 tablespoons extra-virgin olive oil |
1/4 teaspoon dijon mustard |
2 cups shredded skinless, boneless rotisserie chicken breast |
2 tablespoons canola mayonnaise (such as hellmann's) |
2 tablespoons low-fat buttermilk |
1 ounce blue cheese, crumbled (about 1/4 cup) |
8 (6-inch) corn tortillas |
2 cups thinly sliced iceberg lettuce |
1/2 cup diced tomato |
1/2 ripe peeled avocado, chopped |
Directions:
1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 13 minutes. Drain; cool in ice water 5 minutes. Peel and dice eggs.
2. Cook bacon in a medium nonstick skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings in pan. Drain bacon on paper towels; crumble bacon, and set aside. Add shallots and garlic to drippings in pan; cook 1 minute, stirring frequently. Remove from heat; add vinegar, oil, and mustard, stirring until combined. Add chicken to pan; toss to coat. Combine mayonnaise and buttermilk in a small bowl, stirring until smooth. Stir in cheese.
3. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/4 cup chicken mixture in center of each tortilla; top tacos evenly with lettuce, tomato, and chopped avocado. Divide egg and bacon evenly among tacos, and drizzle evenly with dressing.
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