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Picadillo-Style Chicken Taco Salad

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups greens, 1/4 of the chicken mixture, 1 tablespoon shredded cheese, and 1/2 of a tostado shell each
  • Start to Finish: 30 mins

Picadillo-Style Chicken Taco Salad

Directions

  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.
  1. 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.

Nutrition Facts (Picadillo-Style Chicken Taco Salad)

  • Per serving:
  • 272 kcal cal.,
  • 12 g fat
  • (4 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 78 mg chol.,
  • 596 mg sodium,
  • 25 g carb.,
  • 5 g fiber,
  • 9 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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