Bake-Off® Contest 42, 2006
Washington, Illinois

Warm Chicken Taco Salad

Layer up your favorite taco fillings, including spicy and healthful ground chicken, in a salad topped with a zesty cilantro sauce.

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  • prep time 30 min
  • total time 30 min
  • ingredients 14
  • servings 8
 

Ingredients

Sauce

1
cup fresh parsley
1/2
cup fresh cilantro leaves
3/4
cup part skim ricotta cheese
1
tablespoon green pepper sauce
1
container (6 oz) Yoplait® Light Fat Free Key lime pie yogurt

Salad

1 1/2
lb ground chicken
1/3
cup warm water
1
package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix
1
can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
1
bag (16 oz) lettuce salad mix (iceberg lettuce, cabbage and carrots)
2
large tomatoes, coarsely chopped (2 cups)
1
cup shredded Cheddar-Monterey Jack cheese (4 oz)
1
cup coarsely crushed blue corn tortilla chips (1 1/2 oz)
1
large tomato, if desired for garnish

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In food processor, process parsley and cilantro with on-and-off motions until finely chopped. Add ricotta cheese, pepper sauce and yogurt; process until well blended. Pour into quart-size resealable food-storage plastic bag. Seal bag; refrigerate sauce until needed.
  • 2 In 10-inch nonstick skillet, cook ground chicken over medium-high heat, stirring frequently, until no longer pink; drain if necessary. Stir in water, taco seasoning mix and corn. Cook 2 to 3 minutes, stirring occasionally, until thoroughly heated and slightly thickened.
  • 3 In 3- to 4-quart glass bowl, layer salad mix, chopped tomatoes, cheese, chicken mixture and tortilla chips. Cut hole in one bottom corner of bag of sauce; pipe sauce in coil over salad. For garnish, cut skin of large tomato to form a rose; place in center of salad.
  • 1 In food processor, process parsley and cilantro with on-and-off motions until finely chopped. Add ricotta cheese, pepper sauce and yogurt; process until well blended. Pour into quart-size resealable food-storage plastic bag. Seal bag; refrigerate sauce until needed.
  • 2 In 10-inch nonstick skillet, cook ground chicken over medium-high heat, stirring frequently, until no longer pink; drain if necessary. Stir in water, taco seasoning mix and corn. Cook 2 to 3 minutes, stirring occasionally, until thoroughly heated and slightly thickened.
  • 3 In 3- to 4-quart glass bowl, layer salad mix, chopped tomatoes, cheese, chicken mixture and tortilla chips. Cut hole in one bottom corner of bag of sauce; pipe sauce in coil over salad. For garnish, cut skin of large tomato to form a rose; place in center of salad.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
610mg
610%;
Total Carbohydrate
23g
23%
(Dietary Fiber
3g
3%
  Sugars
8g
8%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
45%;
Calcium
25%;
Iron
15%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.