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Spicy Chicken Taco Salad Recipe
|Skinless chicken||1 Pound|
|Orange juice||2 Tablespoon|
|Nonfat yogurt||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Minced parsley||3 Tablespoon|
|Stalk celery||1 , minced|
|Scallion||1 , minced|
|Shallot||1 , minced|
Calories 262 Calories from Fat 62
% Daily Value*
Total Fat 7 g10.8%
Saturated Fat 1.6 g8.2%
Trans Fat 0 g
Cholesterol 74.3 mg
Sodium 390.9 mg16.3%
Total Carbohydrates 22 g7.3%
Dietary Fiber 1.9 g7.6%
Sugars 4.1 g
Protein 28 g55.7%
Vitamin A 30.9% Vitamin C 36.6%
Calcium 9.9% Iron 17.2%
*Based on a 2000 Calorie diet
Arrange around the edge of a 9" glass pie plate.
Sprinkle with the orange juice and cover with vented plastic wrap.
Microwave on high for 2 minutes.
Turn over the pieces and rotate the dish a half turn.
Cover again and microwave on high for another 3 minutes.
Let stand for 5 minutes, or until cool enough to handle.
Shred into bite-size pieces.
Meanwhile, place 4 custard cups (1 cup or larger) upside down on a baking sheet or in a broiler pan.
Lightly coat the tortillas on both sides with no-stick spray.
Drape them over the cups, and very lightly mold them around the cups (be careful not to tear or break the tortillas if they're not pliable).
Bake at 400° for 10 minutes, or until lightly browned.
Carefully remove from the cups and set aside on a wire rack.
In a large bowl, combine the yogurt, lemon juice, chili powder, cumin and cloves.
Stir in the parsley, celery, scallions, shallots and chicken.
If desired, chill before serving.
Spoon the salad into the tortilla cups.