Crispy Shell Chicken Taco Salad
Equipment
- 1 taco salad mold (or can use a stainless steel bowl)
Ingredients
- 4 large burrito size flour tortillas
Salad Toppings:
- 3 cups chopped cooked chicken or turkey
- 2 teaspoons taco seasoning
- 3 cups shredded iceberg lettuce
- 1/2 cup shredded cheddar cheese
- 1-1/3 cups warmed refried beans
- 1 Roma tomato (chopped)
- 2-3 tablespoons sour cream
- 2 tablespoons chopped black olives
- salsa (optional)
Avocado Lime Ranch Dressing:
- 1 avocado
- 1/2 cup prepared Ranch dressing
- 1-1/2 teaspoons fresh lime juice
- 2 tablespoons water
Instructions
- Preheat oven to 375F.
- Microwave or heat flour tortillas to soften, then place on a taco salad mold or inverted stainless steel bowl and bake for 15-25 minutes or until crisp.
- Warm chicken and toss with taco seasoning; warm refried beans and set aside.
- Mash avocado and blend with dressing ingredients until smooth.
- Assemble salad with refried beans in the bottom of the shells and topped with other salad ingredients.
- Serve with dressing and sour cream on top. I sometimes like to have a little salsa to spice it up.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 607kcalCarbohydrates: 30gProtein: 36gFat: 39gSaturated Fat: 10gPolyunsaturated Fat: 12gMonounsaturated Fat: 14gCholesterol: 107mgSodium: 909mgPotassium: 860mgFiber: 8gSugar: 7gVitamin A: 1364IUVitamin C: 13mgCalcium: 211mgIron: 4mg
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