Mexican Chicken Salad in Tortilla Bowls |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A light and low fat Taco Salad, served restaurant style in a Tortilla bowl. It is easy to make and quick to assemble. My Slovakain neighbors now love this dish I shared with them. Ingredients:
3/4 cup shredded reduced-fat monterey jack cheese |
3 tablespoons low-fat mayonnaise |
3 tablespoons nonfat sour cream |
2 tablespoons chopped cilantro |
1 tablespoon chopped jalapeno |
1 garlic cloves, minced or 4 ounces cooked chicken, cut up into bite size pieces |
4 large tortillas |
4 cups shredded lettuce |
1 large tomato, cut into bite sized pieces |
Directions:
1. Preheat oven to 400 degrees.
2. Warm up chicken and set aside.
3. Combine mayonnaise, sour cream, cilantro, jalapeno, and garlic.
4. (For a creamier dressing leave out cilantro and run through a food processor, add cilantro after you puree)
5. To make Tortilla bowls spray Tortillas with cooking spray.
6. Invert 4 custard bowls and mold Tortillas over the custard bowls.
7. You may place another inverted custard dish over Tortillas to keep shape.
8. Bake in oven for 5 minutes until crisp and light brown.
9. Caution these burn easily, keep an eye on them.
10. Allow Tortilla bowls to cool.
11. Toss lettuce with mayonnaise dressing mixture.
12. Place approximately 1 cup of lettuce and dressing mixture in Tortilla bowl.
13. Place tomato pieces on top of lettuce.
14. Sprinkle with cheese.
15. Top with chicken pieces.
16. Tailor this salad to your own individual tastes, you may add avocados, salsa, or other ingredients.
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