Taco Chicken Salad
Taco Chicken Salad is an moderately easy dinner. Made with 6 (6 inch) corn tortillas, vegetable cooking spray, 1/2 tsp. garlic powder, 1/4 tsp. ground red pepper and 1/2 c. chopped onion, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Place tortillas on large baking sheet.
Bake at 350Β° for 6 minutes.
Remove from oven.
Turn over and coat lightly with spray.
Sprinkle garlic powder and red pepper over tortillas. Bake 6 minutes more until crisp; set aside.
Coat large nonstick skillet with spray.
Place over medium-high heat until hot.
Saute onion until tender.
Add chicken and tomatoes and chilies.
Stir well.
Cook over medium heat.
Stir in sour cream.
Place tortillas on individual plates.
Top each with 1 cup lettuce. Spoon chicken mixture evenly over lettuce.
Sprinkle with Cheddar and cilantro.
Serve with salsa.
π· Perfect Pairings
Complete your meal with these
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