Ingredients
4 4-oz skinned and boned chicken brea, st halves
1 tbsp tex-mex spice mix
1 vegetable cooking spray
1 cup chopped mango (1 medium mango)
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup chopped jicama
1 tbsp chopped fresh cilantro
1 spicy southwestern dressing
4 10-inch flour tortillas
6 cup shredded bibb lettuce
TEXMEX SPICE MIX
3 tbsp chili powder
2 tbsp ground cumin
1 tbsp ground black pepper
1 tbsp salt
1 tbsp garlic powder
1 1/2 tsp ground red pepper
SPICY SOUTHWESTERN DRESSING
1 tbsp tex-mex spice mix
2 tbsp lime juice
1 tbsp vegetable oil
2 tbsp water
1 tsp 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.
Servings: 4 servings
Chicken Taco Salad Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Mexican; Poultry; Salad
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We hope you enjoy this Chicken Taco Salad recipe.
