"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Taco Salad in Crispy Tortilla Shells Recipe

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This recipe for Chicken Taco Salad in Crispy Tortilla Shells, by , is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carleen Kelly Shepp
Added: Monday, March 16, 2009


2 boneless, skinless chicken breasts, cooked (or 1 1/2 cups meat, cut into cubes)
2 small tomatoes, seeded and chopped
1/2 cup sweet red pepper, diced
2 stalks celery, diced
2 ears fresh corn, scraped off cob, or 1 1/4 cup canned or frozen kernels
3 green onions, chopped
8 black or green pitted olives, sliced
2/3 cup mild or hot Mexican-style salsa
2 Tbsp. fresh cilantro, finely chopped
2 Tbsp. fresh lime or lemon juice
Pepper to taste
6 cups shredded lettuce
6 10" flour tortillas
Olive oil cooking spray
6 Tbsp. low fat cheddar or Mexican blend cheese

Cut the chicken into bite sized pieces. Set aside.
Chop the tomatoes and combine with the chopped celery, red pepper, green onions, corn and olives. Add the salsa, chopped cilantro, lime or lemon juice,and pepper to taste. Toss well to combine.
To make the tortilla shells: Coat each tortilla lightly with the cooking spray or brush with 1/8 teaspoon cooking oil. Drape a tortilla over the bottom of a 3 cup microwave-safe bowl that has been turned upside down. Cook the tortilla on high power for 2 1/2 minutes. Repeat with the remaining tortillas. Shells will harden into bowl shapes and become crispy. Remove from bowl and allow to cool.
Pile 1 cup lettuce into bottom of crispy shell; Top each shell with 1 cup of the vegetable-salsa mixture, and 1/4 cup cooked chicken. Sprinkle 1 tablespoon cheese over each shell. Serve chilled.

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Personal Notes:
I included all the ingredients--use what you like. I heat 1 can of fat-free refried beans and put that in the salad as well.




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