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Warm Chicken Taco Salad

Warm Chicken Taco Salad
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Layer up your favorite taco fillings, including spicy and healthful ground chicken, in a salad topped with a zesty cilantro sauce.

Prep Time:
30 Min
Total Time:
30 Min
Makes:
8 servings (1 1/2 cups each)
Pillsbury Bake-Off
Dianna Wara
Washington, IL
Bake-Off® Contest 42, 2006
$10,000 3-A-Day™ Dairy Award Winner
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INGREDIENTS
Sauce
1cup fresh parsley
1/2cup fresh cilantro leaves
3/4cup part skim ricotta cheese
1tablespoon green pepper sauce
1container (6 oz) Yoplait® Light Fat Free Key lime pie yogurt
Salad
1 1/2lb ground chicken
1/3cup warm water
1package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix
1can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1bag (16 oz) lettuce salad mix (iceberg lettuce, cabbage and carrots)
2large tomatoes, coarsely chopped (2 cups)
1cup shredded Cheddar-Monterey Jack cheese (4 oz)
1cup coarsely crushed blue corn tortilla chips (1 1/2 oz)
1large tomato, if desired for garnish
DIRECTIONS
1.In food processor, process parsley and cilantro with on-and-off motions until finely chopped. Add ricotta cheese, pepper sauce and yogurt; process until well blended. Pour into quart-size resealable food-storage plastic bag. Seal bag; refrigerate sauce until needed.
2.In 10-inch nonstick skillet, cook ground chicken over medium-high heat, stirring frequently, until no longer pink; drain if necessary. Stir in water, taco seasoning mix and corn. Cook 2 to 3 minutes, stirring occasionally, until thoroughly heated and slightly thickened.
3.In 3- to 4-quart glass bowl, layer salad mix, chopped tomatoes, cheese, chicken mixture and tortilla chips. Cut hole in one bottom corner of bag of sauce; pipe sauce in coil over salad. For garnish, cut skin of large tomato to form a rose; place in center of salad.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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