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Spicy Chicken Taco Salad

Ingredients
  Skinless chicken 1 Pound
  Orange juice 2 Tablespoon
  Flour tortillas 4
  Nonfat yogurt 1⁄2 Cup (8 tbs)
  Lemon juice 1 Teaspoon
  Chili powder 1 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Minced parsley 3 Tablespoon
  Stalk celery 1 , minced
  Scallion 1 , minced
  Shallot 1 , minced
Directions

If the chicken pieces aren't of equal thickness, place them between sheets of wax paper and pound with a meat mallet.
Arrange around the edge of a 9" glass pie plate.
Sprinkle with the orange juice and cover with vented plastic wrap.
Microwave on high for 2 minutes.
Turn over the pieces and rotate the dish a half turn.
Cover again and microwave on high for another 3 minutes.
Let stand for 5 minutes, or until cool enough to handle.
Shred into bite-size pieces.
Meanwhile, place 4 custard cups (1 cup or larger) upside down on a baking sheet or in a broiler pan.
Lightly coat the tortillas on both sides with no-stick spray.
Drape them over the cups, and very lightly mold them around the cups (be careful not to tear or break the tortillas if they're not pliable).
Bake at 400° for 10 minutes, or until lightly browned.
Carefully remove from the cups and set aside on a wire rack.
In a large bowl, combine the yogurt, lemon juice, chili powder, cumin and cloves.
Stir in the parsley, celery, scallions, shallots and chicken.
Mix well.
If desired, chill before serving.
Spoon the salad into the tortilla cups.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Baked
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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