10 Minute Chicken Taco Salad
10 MIN
Angela Clark
Diana Beatty
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PREP TIME: 10min COOK TIME: 15min
SERVES 12 
| Serving Per Recipe: 12 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 110 | ||
| % Daily Value* | ||
| Total Fat 4.5g | 7% | |
| Saturated Fat 1.5g | 8% | |
| Cholesterol 20mg | 7% | |
| Sodium 430mg | 18% | |
| Total Carbs 11g | 4% | |
|---|---|---|
| Dietary Fiber 2g | 8% | |
| Sugars 2g | ||
| Protein 7g | ||
| Vitamin A 6% | ||
| Vitamin C 6% | ||
| Calcium 6% | ||
| Iron 4% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Mini Chicken Taco Bowls
Preheat oven to 400 degrees F.
| 1 pkg | PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.) |
| 6 (8-inch) | flour tortillas |
| 1 cup | green or red salsa or taco sauce |
| 6 tbsp | shredded cheddar cheese |
| 1/2 cup | shredded lettuce |
| 1/2 cup | diced tomato |
| 1/4 cup | sliced black olives |
| 1/4 cup | sour cream |
Using a 4-inch round cookie cutter, cut 2 rounds from each tortilla. Wrap the 12 tortilla rounds in a paper towel and microwave for 10 seconds on HIGH to soften. Spray a 12-cup muffin tin with cooking spray. Place a tortilla round in each cup and press lightly with the bottom of a small juice glass to form a bowl.
In a medium bowl, combine the chopped Short Cuts and the salsa. Fill each “taco bowl” with 2 tablespoons of chicken mixture.
Preheat your oven to 400 degree F. Place the taco bowls in the oven and bake until tortilla cups are crisp and the chicken is heated, about 10 to 15 minutes. Remove taco bowls from the oven and top with a teaspoon of shredded cheese. Cheese will melt as it stands.
To serve, top the Mini Chicken Taco Bowls with shredded lettuce, tomatoes, black olives and sour cream. Serve extra salsa and chips on the side if desired.
TIP: If your salsa is really liquidy, drain before adding to the chicken to keep the tortilla cups from getting soggy.
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