| Recipe: Chicken Taco Salad 04/04/2001 Chicken Taco Salad
Quick
1 1/2 pounds cooked skinless, boneless chicken breast
2 large bunches green onions
1 cup dairy sour cream
1cup chunky picante salsa
8 cups tortilla chips
Cut chicken into 1/2 - to 3/4 -inch pieces. Thinly slice green onions.
In a medium mixing bowl, stir together sour cream and salsa until well blended. Add chicken and 1 cup green onions. Toss to mix.
Make a bed of chips on a large platter, then spoon salad in center. Sprinkle remaining green onions on top. Makes 6 servings.
PER SERVING: Cal 390 (42% fat)Fat 17 g (7 g sat)Fiber 1 g
Chol 113 mgSodium 352 mgCarb 18 gCalcium 93 mg
Source: "The 5 in 10 Chicken Breast Cookbook: 5 Ingredients in 10 Minutes or Less"Los Angeles Daily News
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