Recipes and Cooking Picadillo-Style Chicken Taco Salad 4.2 (5) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 11, 2014 Print Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 12 ounce uncooked ground chicken ⅓ cup chopped onion (1 small) 2 teaspoon ground coriander 2 teaspoon 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 cup shredded lettuce ¼ cup shredded reduced-fat Monterey Jack cheese (1 ounce) Sliced green onion (optional) Snipped fresh cilantro (optional) Directions 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. 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. Print Nutrition Facts (per serving) 272 Calories 12g Fat 25g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 272 % Daily Value * Total Fat 12g 15% Saturated Fat 4g 20% Cholesterol 78mg 26% Sodium 596mg 26% Total Carbohydrate 25g 9% Total Sugars 9g Protein 20g Vitamin C 18.3mg 92% Calcium 131.3mg 10% Iron 3.1mg 17% Potassium 879mg 19% Folate, total 108.9mcg Vitamin B-12 0.5mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.