Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups shredded iceberg lettuce
3 cups shredded napa cabbage
1 cup shredded cooked chicken breast
1 red bell pepper -- thinly sliced
1 tomato -- seeded, diced
1/2 avocado -- pitted, peeled, diced
1/2 cup crumbled corn tortilla chips
1/4 cup frozen yellow or white cut -- thawed corn
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 pinch ground cumin
1/2 cup vegetable oil
1/2 cup shredded monterey jack cheese |
Preparation:
Combine lettuce, cabbage, chicken, pepper, avocado, corn chips and corn in large bowl. Whisk lime juice, cilantro and cumin in medium bowl. Gradually whisk in oil. Pour dressing over salad. Toss to coat. Season to taste with salt and pepper. Sprinkle cheese over salad and serve.
Prep Time: 25 minutes Cook Time: 0 minutes Makes: 6 servings This is a more modern (and healthy!) version of taco salad. If you want, you can decorate the edge of the platter with alternating blue and regular corn tortilla chips. |
