MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Picadillo-Style Chicken Taco Salad
Categories: Poultry, Vegetables, Herbs, Cheese, Breads
Yield: 4 Servings

12 oz Uncooked ground chicken
1/3 c Chopped onion
2 ts Ground coriander
2 ts Ground cumin
1/2 ts Salt
14 1/2 oz Can diced tomatoes;
- undrained
2/3 c Fine chopped peeled potato
1/4 c Snipped pitted prunes
1/4 c Chopped pimiento-stuffed
- green olives
2 Corn tostada shells
6 c Shredded lettuce
1/4 c Shredded Monterey Jack
- cheese
Sliced green onion (opt)
Snipped fresh cilantro
- (opt)

In a large skillet cook chicken and chopped onion over
medium heat until chicken is no longer pink, using a
wooden spoon to break up chicken as it cooks. Drain off
fat. Add coriander, cumin, and salt to chicken mixture in
skillet; cook and stir for 1 to 2 minutes. Add tomatoes,
potato, dried plums, and olives. Bring to boiling; reduce
heat. Cover and simmer about 10 minutes or until potatoes
are tender. Uncover; cook about 3 minutes more or until
most of the liquid has evaporated.

Meanwhile, heat tostada shells according to package

directions until crisp. Arrange shredded romaine on a
serving platter. Spoon chicken mixture over romaine.
Sprinkle cheese over all. Coarsely crush the tostada
shells; sprinkle over salad. If desired, garnish with
green onion and/or cilantro.

Makes: 4 servings

Better Homes & Gardens | April 2016

MM Format by Dave Drum - 12 April 2016

Uncle Dirty Dave's Archives

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