Mix all of the marinade ingredients in a bag with the chicken.
Shake to coat.
Original recipe didn't call for any marinade time, but we marinated for a couple of hours.
Broil, grill, or pan fry chicken until done.
Set chicken aside to cool slightly.
Cut chicken into 1-inch pieces.
Combine all dressing ingredients together in a bowl.
Mix well.
Combine chicken with salad fixins; pour dressing over all and mix well.
Enjoy!
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.
Cook on medium-high heat for 10 minutes, stirring occasionally (until
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.
Brown meat in Teflon skillet sprayed with nonstick cooking spray.
Add onion and brown a little longer.
Add salsa and mix well.
Add taco seasoning and cook to desired consistency.
Serve hot, rolled in flour or corn tortillas, or chill and serve cold on top of tossed salad for a taco salad.
If using meat for filling in a tortilla, add chopped lettuce and tomato and 1 tablespoon lite sour cream.
Entire recipe makes 6 servings.
For the radish salad, combine the radish, onion and salad greens in a medium
>chicken from the pot and set aside.
Reserve the broth for
For the chicken meatballs, place the bread in
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.
For the basil vinaigrette - Place the
Place seasoned flour, eggs and combined breadcrumbs and nuts in 3 separate bowls. Dust chicken in flour, shaking off excess. Dip into egg then breadcrumb mixture. Refrigerate for 5 mins.
Heat oil in a large skillet on medium heat. Cook chicken for 3-4 mins each side until golden and cooked through. Drain on paper towels.
For the asparagus salad, toss lettuce, asparagus and Parmesan cheese in a large bowl. Whisk oil, vinegar, mustard and honey in a small bowl. Drizzle over salad; toss to coat. Serve chicken with salad.
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.
Thread chicken strips onto 12 bamboo skewers. Place in large baking dish. Pour masala sauce over chicken, turning skewers to coat. Cover and refrigerate for at least 1 hour.
Preheat the grill to medium-high. Grill skewers for 10 mins, turning to cook each side, until well browned and cooked through.
For the cabbage salad, place all ingredients in a bowl and toss well. Serve the chicken skewers with the salad.
enter of each piece of chicken to hold its shape. Place
prinkle with a little salt for flavour once tortillas are warm
Brown and drain ground beef and layer on bottom of dish.
Beat together cream cheese, sour cream and taco seasoning mix.
Smear on ground beef.
Chop onion, green pepper and tomatoes.
Grate Cheddar cheese and sprinkle on top.
Microwave on High for 10 minutes.
In regular oven, cook at 350\u00b0 for 20 to 30 minutes. Double recipe for 9 x 13-inch pan.
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.
Combine the ground chicken, garlic, chili pepper, breadcrumbs, egg,
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.
Combine sumac, 1 tbsp oil, garlic, lemon zest and chicken. Heat 1 tbsp oil in a large frying pan over medium heat. Cook chicken for 6-8 mins per side, or until cooked through. Let rest for 5 mins then slice thickly.
Meanwhile, combine tomatoes, onion, chili, avocado, lemon juice, remaining oil and parsley in a medium bowl. Season.
Serve chicken with salad, hummus and Lebanese bread.