Chicken Taco Salad 3/4 cup bottled
salsa Add the tomatoes, beans, cilantro, and oil to remaining salsa mixture; cover and marinate in refrigerator 30 minutes. Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken mixture; saute 5 minutes or until chicken is done. Place 1 cup lettuce on each of 4 plates; top each serving with 1/2 cup bean mixture and one-fourth of chicken mixture. Sprinkle each serving with 1/4 cup cheese. Serve each salad with 8 tortilla chips. Yield: 4 servings |
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