Friday, July 18, 2008

Taco Bowl Chicken Salad


Serve 6 Taco Bowls

Ingredients

  • 6 flour tortillas (10-13-in. size)
  • 1 1/2 cup salad oil
  • 1 1/2 cup fresh orange juice
  • 1 1/4 cup fresh lime juice
  • 1/3 cup minced shallot (or spring onions)
  • 1 3/4 teaspoon sugar
  • 1/2 cup chopped fresh cilantro
  • 1 1/2 teaspoons dried hot chili flakes
  • 1 1/2 teaspoons cumin powder
  • 1 tablespoon minced garlic
  • 6 cooked boned and skinned chicken breast halves
  • 1 red onion
  • 2 cans black beans (15 oz each), rinsed and drained
  • 1 red bell pepper, stemmed, seeded, and chopped
  • 3 qt finely shredded iceberg lettuce
  • 1 firm-ripe avocado, peeled, pitted, and thinly sliced
  • Fresh cilantro sprigs
  • Sour cream
  • Salt

Directions

  1. Preheat oven to 375 degrees. Remove tortillas from refrigerator and let stand at room temperature for 10-15 minutes.
  2. Lightly spray tortilla pans with nonstick cooking spray.
  3. Carefully place one tortilla into each pan. Bake 6-8 minutes or until light golden brown.
  4. Let shells cool for 5 minutes inside pans. Remove shells from pan and continue cooling.
  5. Mean time, to make salad dressing, mix oil, orange juice, lime juice, shallot, sugar, chopped cilantro, chili flakes, cumin, and garlic.
  6. Cut onion crosswise into 1/2 inch thick slices, and place in a bowl with 1/3 cup dressing with bean and red pepper.
  7. Slice chicken for tacos and drain dressing from onion ,bean and red pepper.
  8. Fill baked shells with lettuce and top with onion, bean, red pepper, then lay chicken and onion on top.
  9. Garnish salads with avocado slices and cilantro sprigs.
  10. Accompany with remaining orange dressing, sour cream, and salt to add to taste.
http://www.grouprecipes.com/61073/taco-bowl-salad-with-chicken.html

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