Kitchen Kouture Carnita or Chicken Taco Salad With Spicy Ranch |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I am obsessed with saving money. This is from my cookbook series of Easy & Frugal recipes by Kitchen Kouture. I use the frozen leftovers from my /recipe/tamaras-carnitas-477187 or leftovers from my /recipe/kitchen-kouture-whole-chicken-488248. Ingredients:
1 1/2 lbs leftover chicken or 1 1/2 lbs carnita meat |
4 tortillas, flour or 4 prepared taco shells |
mixed salad green |
tomato, diced |
jalapeno, nacho, sliced |
onion, diced |
1/2 cup shredded cheese |
1 cup mayonnaise, light |
1/3 cup 2% low-fat milk |
2 jalapenos |
3 ounces green chilies |
1/3 cup cilantro leaf |
1 (1 ounce) hidden valley ranch packet dry ranch dressing mix |
2 teaspoons garlic powder |
1/2 tablespoon lime juice |
Directions:
1. Put all dressing ingredients into a food processor and blend well.
2. Refrigerate dressing overnight for best results.
3. Thaw leftover chicken or carnita meat.
4. I use the Infomercial tortilla shell pans to make my shells with flour tortillas or you can use prepared taco shells.
5. In a large skillet, heat meat with onion and season as needed.
6. Fill tortilla shell with green salad, tomatoe, jalopenos, meat mixture, and cheese.
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