Chicken Taco Salad

Chicken Taco Salad

Recipe Source: Gooseberry Patch 101 Home-Style Favorites Cookbook

Chicken Taco Salad
This chicken taco salad makes a wonderful lunch or light dinner.
  • 8 6-inch flour tortillas
  • 2 c. cooked chicken breast, shredded
  • 1-1/4 oz. pkg. taco seasoning mix
  • ¾ c. water
  • 2 c. shredded lettuce
  • 15-1/2 oz. can black beans, drained and rinsed
  • 1-1/2 c. shredded Cheddar cheese
  • 2 tomatoes, chopped
  • ½ c. green onion, sliced
  • 15-1/4 oz. can corn, drained
  • 2-1/4 oz. can sliced black olives, drained
  • 1 avocado, pitted, peeled and cubed
  • Garnish: sour cream, salsa
  1. Microwave tortillas on high setting for one minute, or until softened. Press each tortilla into an ungreased jumbo muffin cup to form a bowl shape. Bake at 350 degrees for 10 minutes; cool.
  2. Combine chicken, taco seasoning and water in a skillet over medium heat. Cook, stirring frequently, until blended, about 5 minutes.
  3. Divide lettuce among tortilla bowls. Top with chicken and other ingredients, garnishing with a dollop of sour cream and salsa.

Recipe Source: Gooseberry Patch 101 Home-Style Favorites Cookbook

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