Chicken Taco Salad
INGREDIENTS:
1 sm Avocado, thinly sliced
1 1/2 ts Lemon juice
1/4 ts Salt
2 c Finely cut-up cooked
-chicken
1 cn (4 ounces) chopped green
-chilies, drained
1 sm Onion, sliced and separated
-into rings
1 tb Vegetable oil
1/2 ts Salt
8 Pita breads( about 3 1/2
-inches in diameter)
2 c Shredded Monterey Jack
-cheese (8 ounces)
1 c Shredded lettuce
1/2 c Sour cream
1/2 c Taco sauce
1 sm Avocado, thinly sliced
1 1/2 ts Lemon juice
1/4 ts Salt
2 c Finely cut-up cooked
-chicken
1 cn (4 ounces) chopped green
-chilies, drained
1 sm Onion, sliced and separated
-into rings
1 tb Vegetable oil
1/2 ts Salt
8 Pita breads( about 3 1/2
-inches in diameter)
2 c Shredded Monterey Jack
-cheese (8 ounces)
1 c Shredded lettuce
1/2 c Sour cream
1/2 c Taco sauce
Sprinkle avocado slices with lemon juice and 1/4 teaspoon salt. Mix chicken, chilies, onion oil and 1/2 teaspoon salt in 1 quart microwavable casserole. Cover tightly and microwave on high 4 to 5 minutes, stirring after 2 minutes until chicken is hot.
Split each pita halfway around edge with knife. Separate to form pocket. Spoon about 1/4 Cup of the chicken mixture into each pita. Top with cheese lettuce and avocado. Serve with sour cream and taco sauce.
8 sandwiches.
Split each pita halfway around edge with knife. Separate to form pocket. Spoon about 1/4 Cup of the chicken mixture into each pita. Top with cheese lettuce and avocado. Serve with sour cream and taco sauce.
8 sandwiches.