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South of the Border Salad with Creamy Lime Dressing

  • 4servings

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Source: www.recipequick.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B6, B9, B12, C
MineralsNatrium, Chromium, Manganese, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Salad:

  3. 4 taco shells, crushed

  4. 2 tbsp. vegetable oil

  5. 1 pound boneless skinless chicken breast, cut into strips

  6. 1 1/4 ounce package taco seasoning mix

  7. 3/4 cup water

  8. 5 ounce package mixed lettuce

  9. 16 cherry tomatoes, halved

  10. 1/2 cup canned sliced jalapenos, chopped

  11. 1/2 cup cheddar/monterey jack cheese blend

  12. 1 avocado, pitted, peeled, sliced and sprinkled with lime juice

  13. Dressing:

  14. 1/3 cup sour cream

  15. 3 tbsp. chopped fresh cilantro

  16. 2 tbsp. lime juice

  17. 1 tbsp. vegetable oil

  18. 1 tbsp. milk

  19. 1/4 tsp. salt

Instructions Jump to Ingredients ↑

  1. For Salad:

  2. Microwave crushed taco shells 30 to 45 minutes. Heat oil in a large skillet. Add chicken strips and cook 4 to 6 minutes until no longer pink. Stir in taco seasoning and water. Bring to a boil. Reduce heat to low. Simmer 2 to 3 minutes until mixture is thickened, stirring occasionally. Combine lettuce, crushed taco shells, tomatoes and jalapenos in a large bowl. Portion onto 4 plates. Sprinkle with cheese. Top with chicken strips and avocado slices. Drizzle with dressing.

  3. For Dressing:

  4. Stir together sour cream,cilantro, lime juice, oil, milk and salt in a small bowl until well blended.

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