|
Chicken Taco Salad with Cilantro-Ranch Dressing
This recipe is so good that I decided I have to stray from my weekly plan and make this again this week. I made it for the first time last week and it is definitely a favorite in our household.
Ingredients:
cooking spray
four 6-inch corn tortillas (I used tortilla chips instead)
4 cups shredded lettuce
2 oven-fried chicken breasts, shredded with 2 forks (you can use any left-over chicken or just pre-cook it ahead of time so that it's cooled and ready to shred by dinner time)
2 cups diced fresh tomatoes
1 medium green bell pepper, seeded and diced (I omitted this)
1 cup canned black beans, rinsed and drained
1/2 cup sliced black olives, drained
1/4 cup sliced pickled jalapenos, drained
1/2 cup shredded cheddar cheese (reduced fat works fine)
1 cup ranch dressing (I used Naturally Fresh light Ranch Dressing)
2 tbsp chopped fresh cilantro
Directions:
Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Arrange the tortillas on the sheet and spray them with cooking spray. Bake until golden brown and crisp, about 6 minutes. (Like I said earlier, I skipped this step and used pre-made tortilla chips and it worked fine. You can use about 1-2 cups of chips per serving as a base for the salad.)
Transfer the tortillas to individual plates and top with equal amounts of lettuce, chicken, tomatoes, green pepper, beans, olives and jalapenos. Sprinkle the cheese over the top.
In a small bowl, whisk together the ranch dressing and cilantro and drizzle over the salad just before serving.
|
Linear Mode
