Campfire Chicken Pot Pie
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COVID-19 is Not Considered a Food-Borne Pathogen
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Perdue Farms Takes Food Safety Protocols Seriously
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In The Refrigerated Meat Case
PREP TIME: 10min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 26g||40%|
|Saturated Fat 10g||50%|
|Total Carbs 45g||15%|
|Dietary Fiber 8g||32%|
|Vitamin A 100%|
|Vitamin C 25%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp.vegetable oil
1 tbsp.taco seasoning mix
4 (6-inch) taco bowls
1 cupsalad greens, shredded
1 cupcherry tomatoes, quartered
1 cupcanned black beans, rinsed and drained
1 cupfresh or frozen corn
1/2 cupcheddar cheese, shredded
1 fresh jalapeno, sliced or diced
2 green onions, chopped
1/2 cupsour cream
1 tbsp. sriracha, or more to taste
4 tbsp.fresh cilantro, chopped
Heat the vegetable oil in a non-stick skillet. Add the grilled strips and sprinkle with the taco seasoning. Heat over medium heat for 3 to 5 minutes until heated through.
In a preheated 350°F oven, bake the taco bowls for 3 to 5 minutes until golden.
Fill each taco bowl with the shredded salad greens, tomatoes, black beans, and corn. Top with the warmed grilled strips. Finish with the shredded cheddar cheese, sliced jalapeno and green onions.
In a small bowl, stir together the sour cream and sriracha sauce. Drizzle the mixture over the taco salad and garnish with the fresh cilantro.
10 Minute Chicken Taco SaladAdd Your Comment