Ghostly Taco Chicken Salad
October 26th, 2007 by Tink Boord-Dill
Chicken salad is a favorite around here and this is a variation that we’ll be adding to the recipe file!
For more Halloween Recipes, check out the October 2006 Archives here at TheArmchairChef.com.
Enjoy!
Tink
*When I dream, I cook and bake like an artist!*
| TheArmchairChef.com Halloween Countdown 2007 GHOSTLY TACO CHICKEN SALAD |
| An excellent main dish for a Halloween event! |
| Ingredients |
| 1 pound boneless skinless chicken breasts, cut into strips 1 cup TACO BELL HOME ORIGINALS Thick ‘N Chunky Salsa, divided use 1 (16-ounce) bag salad greens 1 cup KRAFT Shredded Cheddar Cheese 3/4 cup KRAFT Ranch Dressing 1/4 cup pitted ripe olives 12 tortilla chips 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream |
| Step by Step |
| 1) Cook and stir chicken in 1/4 cup of the salsa in large nonstick skillet on medium-high heat 8 min. or until chicken is cooked through. 2) Toss with greens and cheese in large bowl. 3) Add remaining 3/4 cup salsa and dressing; toss lightly. Spoon evenly onto 6 salad plates. 4) Decorate each serving with pitted ripe olives for “witches’ eyes,” tortilla chips for “tombstones” and dollops of sour cream for “mini ghosts.” |