Picadillo-Style Chicken Taco Salad
Ingredients
12 ounces uncooked ground chicken
⅓ cup chopped onion (1 small)
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon salt
1 14.5 ounce can no-salt-added diced tomatoes, undrained
⅔ cup finely chopped peeled potato (1 small)
¼ cup snipped pitted dried plums (prunes)
¼ cup chopped pimiento-stuffed green olives
2 corn tostada shells
6 cups shredded lettuce
¼ cup shredded reduced-fat Monterey Jack cheese (1 ounce)
Sliced green onion (optional)
Snipped fresh cilantro (optional)
Top plenty of shredded lettuce with ground chicken, tomatoes, and crushed tostado shells, and this just might win out over your usual taco night.
Instructions
Step 1
In a large skillet cook chicken and chopped onion over medium heat until chicken is no longer pink, using a wooden spoon to break up chicken as it cooks. Drain off fat. Add coriander, cumin, and salt to chicken mixture in skillet; cook and stir for 1 to 2 minutes. Add tomatoes, potato, dried plums, and olives. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Uncover; cook about 3 minutes more or until most of the liquid has evaporated.
Step 2
Meanwhile, heat tostada shells according to package directions until crisp. Arrange shredded romaine on a serving platter. Spoon chicken mixture over romaine. Sprinkle cheese over all. Coarsely crush the tostada shells; sprinkle over salad. If desired, garnish with green onion and/or cilantro.
Recipe and image courtesy of Picadillo-Style Chicken Taco Salad | Better Homes & Gardens (bhg.com)