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Chicken Taco Salad















Trans-fat Free, Good source of fiber


4 each chicken breast halves, boneless, skinless
4 ounce
1 tablespoon mixed spice
tex-mex, (see below)
1 x nonstick cooking spray
1 cup mangos
½ cup green bell peppers
½ cup sweet red bell peppers
½ cup jicama
1 tablespoon cilantro
fresh, chopped
1 x salad dressing
spicy southwestern, (see below)
4 each flour tortillas
10 inch
6 cups bibb lettuce
Texmex spice mix
3 tablespoons chili powder
2 tablespoons cumin
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon garlic powder
1 ½ teaspoons red pepper flakes
Spicy southwestern dressing
1 tablespoon mixed spice
2 tablespoons lime juice
1 tablespoon vegetable oil
2 tablespoons water
1 teaspoon sugar


Coat chicken with Tex-Mex Spice Mix.

Cover and chill 8 hours.

Cook chicken in a large nonstick skillet coated with cooking spray over medium heat 4 to 5 minutes on each side.


Chop chicken and place in a medium bowl.

Add mango and next 4 ingredients; toss with Spicy Southwestern Dressing.

Place each tortilla in a medium-size microwave-safe bowl.

Microwave at high 5 minutes or until crisp.

Place lettuce into tortilla shells and top with chicken mixture.

To make Tex-Mex spice mix:

Combine all spice mix ingredients thoroughly and store mixture in a sealed container in a cool, dark, dry place up to 3 months.

Yields 8½ tablespoons.

TO MAKE SPICY SOUTHWESTERN DRESSING: Combine all dressing ingredients.

Yeilds 6 tablespoons.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 22531% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 1869mg 78%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 17%
Sugars g
Protein 58g
Vitamin A 49% Vitamin C 81%
Calcium 7% Iron 24%
* based on a 2,000 calorie diet How is this calculated?


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