Chicken Taco Salad - Gh_9407 Recipe

Chicken Taco Salad - Gh_9407 Recipe

Yield: 5 servings
Recipe by luhu.jp

Ingredients:
1: Refrigerated roasted whole,
1/8 tsp: Crushed red pepper,
-chicken, about 2 1/2 lb
1 medium: Head romaine lettuce,
1/4 cup: White wine vinegar,
2 medium: Tomatoes,
3 tbsp: Salad oil,
1 medium: Avocado,
1 tbsp: Chopped parsley,
1/2: , (10oz) bag tortilla chips
2 tsp: Chili powder,
1/4 cup: Sliced, pitted ripe olives
1/2 tsp: Salt,

Directions:

ABOUT 30 MINUTES BEFORE SERVING:

1. Remove and discard skin and bones from chicken. Tear chicken into
bite-size pieces; place in bowl. For dressing, in 1-cup measuring
cup, with fork, stir together white wine vinegar and next 5
ingredients. Add half of dressing to chicken in bowl; toss to coat.
Reserve remaining dressing.

2. Cut romaine lettuce leaves crosswise into 1/2" wide strips. Cut
tomatoes and avocado into 1/4" chunks.

3. Place lettuce in lg serving bowl; mound chicken on center of
lettuce. Arrange tomatoes and avocado in concentric circles around
chicken. Tuck tortilla chips around edge of salad; sprinkle olives
over salad. To serve, toss salad with reserved dressing.

Each serving: About 550 calories, 33 g fat, 114 mg cholesterol, 540 mg
sodium.

Good Housekeeping/July94/scanned & fixed by DP & GG


Source from luhu.jp