Chicken taco salad - gh_9407

5 servings

Ingredients

Quantity Ingredient
1 Refrigerated roasted whole chicken (about 2 1/2 lb)
¼ cup White wine vinegar
3 tablespoons Salad oil
1 tablespoon Chopped parsley
2 teaspoons Chili powder
½ teaspoon Salt
⅛ teaspoon Crushed red pepper
1 medium Head romaine lettuce
2 mediums Tomatoes
1 medium Avocado
½ (10oz) bag tortilla chips
¼ cup Sliced, pitted ripe olives

Directions

ABOUT 30 MINUTES BEFORE SERVING: 1. Remove and discard skin and bones from chicken. Tear chicken into bite-size pieces; place in bowl. For dressing, in 1-cup measuring cup, with fork, stir together white wine vinegar and next 5 ingredients. Add half of dressing to chicken in bowl; toss to coat.

Reserve remaining dressing.

2. Cut romaine lettuce leaves crosswise into ½" wide strips. Cut tomatoes and avocado into ¼" chunks.

3. Place lettuce in lg serving bowl; mound chicken on center of lettuce. Arrange tomatoes and avocado in concentric circles around chicken. Tuck tortilla chips around edge of salad; sprinkle olives over salad. To serve, toss salad with reserved dressing.

Each serving: About 550 calories, 33 g fat, 114 mg cholesterol, 540 mg sodium.

Good Housekeeping/July'94/scanned & fixed by DP & GG

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