Spicy Chicken Taco Salad
|Skinless chicken||1 Pound|
|Orange juice||2 Tablespoon|
|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|
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.
If desired, chill before serving.
Spoon the salad into the tortilla cups.