CHICKEN TACO SALAD
1 salad in bowl: 331 Calories; 15.9 g Total Fat; 1184 mg Sodium; 28 g Protein; 19 g Carbohydrate;
2 g Dietary Fiber








Lean ground chicken 1 lb. 454 g
Garlic cloves, minced 2 2
Chopped onion 1/2 cup 125 mL
Chopped green onion 1/2 cup 125 mL
     
Can of tomato sauce 7 1/2 oz. 213 mL
Salt 1 tsp. 5 mL
Chili powder 1 tsp. 5 mL
Paprika 1 tsp. 5 mL
Dried whole oregano 1/2 tsp. 2 mL
Dried crushed chilies (optional) 1/4 tsp. 1 mL
Pepper 1/4 tsp. 1 mL
Ground cumin 1/8 tsp. 0.5 mL
Cornstarch 1 tsp. 5 mL
     
Small taco bowls (available in deli department of grocery store) 6 6
Shredded lettuce 8 cups 2L
Diced tomato 1 1/2 cups 375 mL
Green onions, sliced (optional) 3 3
French dressing 6 tbsp. 100 mL
Grated light sharp Cheddar cheese 1 1/2 cups 375 mL
Quartered cherry tomatoes, for garnish 12 12

Scramble-fry chicken, garlic, onion and green pepper in large non-stick frying pan until no pink remains in chicken. Drain.

Combine next 9 ingredients in small bowl. Add to chicken mixture. Stir. Simmer, uncovered, for 15 minutes until thickened.

Fill each taco bowl with 1 1/4 cups (300 mL) lettuce, 1/4 cup (60 mL) tomato and 1 tbsp. (15 mL) green onion. Drizzle with 1 tbsp. (15 mL) dressing. Spoon scant 1/2 cup (125 mL) chicken mixture onto salad. Sprinkle with cheese. Garnish with cherry tomatoes. Makes 6 taco salads in bowls.


Reprinted from Cook for Kids © Company's Coming Publishing Limited | www.companyscoming.com
  For kids recipes, click here.



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