Chicken Taco Salad Recipe | MyRecipes.com Mobile

Ingredients

  • 6 (6-inch) corn tortillas
  • Cooking spray
  • 3/8 teaspoon ground chipotle chile pepper
  • 1 cup salsa verde
  • 3 ounces 1/3-less-fat cream cheese (about 1/3 cup)
  • 1 ½ cups shredded skinless, boneless rotisserie chicken breast
  • 1 ½ cups chopped skinless, boneless rotisserie chicken thigh or drumstick
  • + 9 more ingredients
    • ½ cup sliced green onions
    • 2 tablespoons fresh lime juice, divided
    • 5 teaspoons extra-virgin olive oil, divided
    • 2/3 cup organic black beans, rinsed and drained
    • 2/3 cup frozen corn kernels, thawed
    • 2/3 cup chopped red bell pepper
    • ¼ cup chopped fresh cilantro
    • 6 cups chopped romaine lettuce
    • 3 radishes, very thinly sliced

1. Preheat oven to 450°. 2. Cut tortillas into 1/4-inch-thick strips. Place tortillas on a jelly-roll pan. Lightly coat tortillas with cooking spray; sprinkle with chipotle pepper. Bake at 450° for 10 minutes, stirring after 5 minutes. Cool. 3. Heat a medium skillet over medium heat. Add salsa an...

View full recipe at SpringPad

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