Chicken Taco Salad

---------- Recipe via Meal-Master (tm) v8.02

Title: CHICKEN TACO SALAD
Categories: Tex-mex, Poultry
Yield: 4 servings

4 4-oz skinned and boned
-chicken breast halves
1 tb Tex-Mex spice mix
Vegetable cooking spray
1 c Chopped mango (1 medium
-mango)
1/2 c Chopped green pepper
1/2 c Chopped sweet red pepper
1/2 c Chopped jicama
1 tb Chopped fresh cilantro
Spicy southwestern dressing
4 10-inch flour tortillas
6 c Shredded bibb lettuce

---------------------TEX-MEX SPICE MIX---------------------
3 tb Chili powder
2 tb Ground cumin
1 tb Ground black pepper
1 tb Salt
1 tb Garlic powder
1 1/2 ts Ground red pepper

----------------SPICY SOUTHWESTERN DRESSING----------------
1 tb Tex-Mex Spice Mix
2 tb Lime juice
1 tb Vegetable oil
2 tb Water
1 ts 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 4-5 mins on each side.
Chill.

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 1.5 mins 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 8.5 tablespoons.
TO MAKE SPICY SOUTHWESTERN DRESSING:
Combine all dressing ingredients. Yeilds 6 tablespoons.

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