Cooking Recipe Chicken Taco Salad

Recipe Ingredients

4 4-oz skinned and boned

-chicken breast halves

1 tb Tex-Mex spice mix

Vegetable cooking spray

1 c Chopped mango (1 medium

-mango)

1/2 c Chopped green pepper

1/2 c Chopped sweet red pepper

1/2 c Chopped jicama

1 tb Chopped fresh cilantro

Spicy southwestern dressing

4 10-inch flour tortillas

6 c Shredded bibb lettuce

TEX

3 tb Chili powder

2 tb Ground cumin

1 tb Ground black pepper

1 tb Salt

1 tb Garlic powder

1 1/2 ts Ground red pepper

SPICY SOUTHWESTERN DRESSING

1 tb Tex-Mex Spice Mix

2 tb Lime juice

1 tb Vegetable oil

2 tb Water

1 ts Sugar

Directions

Coat chicken with Tex-Mex Spice Mix. Cover and chill 8 hours.

Cook chicken in a large nonstick skillet coated with cooking spray
over medium heat 4-5 mins on each side. Chill.

Chop chicken and place in a medium bowl. Add mango and next 4
ingredients; toss with Spicy Southwestern Dressing.

Place each tortilla in a medium-size microwave-safe bowl. Microwave
at high 1.5 mins or until crisp.

Place lettuce into tortilla shells and top with chicken mixture.

To make Tex-Mex spice mix:

Combine all spice mix ingredients thoroughly and store mixture in a
sealed container in a cool, dark, dry place up to 3 months. Yields 8.5
tablespoons. TO MAKE SPICY SOUTHWESTERN DRESSING: Combine all dressing
ingredients. Yeilds 6 tablespoons.

Categories matching this recipe

Poultry ,mex ,Tex