Combine chicken, taco seasoning mix and water.
Cook and stir over medium-low heat 5 to 10 minutes or until sauce is thickened.
Make guacamole by mixing well; avocados, sour cream, salsa, lemon juice and salt and pepper.
In a 2-quart glass bowl layer; lettuce, tomato, green onions, chicken mixture, guacamole, olives and cheese.
Cover and refrigerate 1 hour.
Top with corn chips before serving.
until desired doneness.
For Taco Salad:
Serve warm meat atop
Brown hamburg with sprinkled taco salad seasoning packet.
Add the tomato sauce and 1/2 can water; let cool.
Chop lettuce, tomatoes, crumbled nacho chips and Cheddar cheese.
Add cooled hamburg mixture.
Toss all together.
Dressing: Combine first 7 ingredients, stirring well.
Salad: Combine lettuce and remaining ingredients in a large bowl.
Drizzle dressing over salad; toss gently to coat.
Serve immediately.
Saute chicken breast in med.
size frypan, I use just a little oil so chicken doesn't stick.
Once it is cooked, remove from pan, and dice up the breasts.
Add Salsa and Taco seasoning to pan.
Return chicken diced to pan, and let simmer in sauce for 30 minutes.
Place bed of lettuce on dinner plate, and add serving of Taco Mix on top of lettuce.
Serve chips on the side, they are great to scoop the salad on your fork.
A quick one pan easy entree.
In small bowl, combine dressing ingredients, blend well.
In large bowl, combine lettuce, chicken, crushed tortilla chips, cheese, tomatoes and olives.
Pour dressing over salad; toss gently to coat.
Divide salad evenly onto individual serving plates; top each with a dollop of sour cream.
Arrange tortilla chips around edge of each plate if desired.
Cut chicken into thin strips and saute in 1/4 cup Miracle Whip salad dressing.
Stir in remaining 1/4 cup dressing, tomato and taco seasoning mix.
Cook 5 minutes or until chicken is cooked through. Layer on large platter tortilla chips, lettuce and chicken mixture. Top with cheese, olives and green onions.
Or can be served on heated tortilla shells.
In a small bowl, combine dressing ingredients; blend well.
In a large bowl, combine lettuce, chicken, crushed tortilla chips, cheese, tomatoes, and olives.
Pour dressing over all; toss gently to coat.
Divide salad evenly onto individual serving plates and top each with a dollop of sour cream.
Arrange tortilla chips around edge of each plate, if desired.
In a mixing bowl put the ranch dressing.
Add 1/4 cup salsa and stir. Add 1 Tble. of salsa at a time until you have the desired kick to your dressing. Add as much or as little as you wish.
Stir in the minced cilantro. This is optional but I love it myself.
Check for salt and pepper.
Serve with taco salad. I especially like this dressing on a chicken taco salad.
hem with Paula Deen's Taco Salad recipe #141195.
In a large bowl, combine chicken, lettuce, onion, beans, avocado and cheese. Toss to combine well.
Add crushed chips-mix well.
In a small bowl, combine taco seasoning, cilantro and Thousand Island dressing and stir well.
Pour over salad and toss to coat.
Refrigerate the dressing while making salad.
Heat olive oil in
Stir-fry chicken in oil over medium-high heat for 4 to 5 minutes or until tender.
Reduce heat to medium.
Stir in salsa; cover 5 minutes.
Stir together salad dressing, avocado and hot pepper sauce.
To serve, layer chips, lettuce, beans, chicken, tomatoes and avocado mixture on serving plate.
Top with cheese. Makes 4 servings.
Prep time:
20 minutes.
ub spice mixture into each chicken breast to coat thoroughly.
Stir-fry chicken in oil over medium-high heat for 4 to 5 minutes or until tender.
Reduce heat to medium.
Stir in salsa; cover and simmer 5 minutes.
Stir together the salad dressing, avocado and hot pepper sauce.
cut the chicken into bite sized pieces and cook in pan with the dressing till done.
chicken should have absorbed the dressing.
place lettuce on plate. (use dinner plates or a huge serving platter, your choice.).
place tortilla chips around the lettuce.
place cooked chicken on lettuce.
have salsa, onions, guacamole on the side (or use any of your favorite toppings- the only limit is your imagination.).
Cook pasta, till al dente, drain and rinse in cold water.
In a zip-bag, combine chicken,taco seasoning, shake to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat, add chicken and cook 8-10 minute remove from heat.
In a large bowl combine cooked pasta, corn,beans and dressing, toss to coat.
Fold in chicken, serve warm or cold.
Pass tequila shots or very cold beer.
Canned chicken breast salad sandwich.
Drain the chicken broth into a small freezer
Mix together seasoning, soup and sour cream. Put chicken in greased glass baking dish; cover with soup mixture. Cover with foil. Bake at 375\u00b0 for about 30 minutes or until chicken is done.
Preheat oven to 400\u00b0F. Coat a large baking sheet with cooking spray.
Arrange tortillas on baking sheet; spray tortillas with cooking spray and sprinkle with salt. Bake until golden, about 10 minutes.
Arrange tortillas in bottom and up sides of 4 salad bowls. Place 1/4 of lettuce, chicken, tomatoes and cheese in each bowl.
In a small bowl, whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 tablespoons dressing over each salad.