CHICKEN TACO SALAD

Servings: 4
Ingredients:

4    4-oz skinned and boned
-chicken breast halves
1 tb Tex-Mex spice mix
Vegetable cooking spray
1 c  Chopped mango (1 medium
-mango)
1/2 c  Chopped green pepper
1/2 c  Chopped sweet red pepper
1/2 c  Chopped jicama
1 tb Chopped fresh cilantro
Spicy southwestern dressing
4    10-inch flour tortillas
6 c  Shredded bibb lettuce

—————————–TEX-MEX SPICE MIX—————————–
3 tb Chili powder
2 tb Ground cumin
1 tb Ground black pepper
1 tb Salt
1 tb Garlic powder
1 1/2 ts Ground red pepper

————————SPICY SOUTHWESTERN DRESSING————————
1 tb Tex-Mex Spice Mix
2 tb Lime juice
1 tb Vegetable oil
2 tb Water
1 ts Sugar

Coat chicken with Tex-Mex Spice Mix. Cover and chill 8 hours.

Cook chicken in a large nonstick skillet coated with cooking spray over
medium heat 4-5 mins on each side. Chill.

Chop chicken and place in a medium bowl. Add mango and next 4 ingredients;
toss with Spicy Southwestern Dressing.

Place each tortilla in a medium-size microwave-safe bowl. Microwave at
high 1.5 mins or until crisp.

Place lettuce into tortilla shells and top with chicken mixture.

To make Tex-Mex spice mix:

Combine all spice mix ingredients thoroughly and store mixture in a sealed
container in a cool, dark, dry place up to 3 months. Yields 8.5
tablespoons.
TO MAKE SPICY SOUTHWESTERN DRESSING:
Combine all dressing ingredients. Yeilds 6 tablespoons.

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