Chicken taco salad - gh_9407

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Recipe by: rumaisa

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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/July'94/scanned fixed by DP GG