Recipe - Chicken Taco Salad

4 4oz skinned and boned
chicken breast halves
1 tablespoon TexMex spice mix
Vegetable cooking spray
1 cup Chopped mango (1 medium
mango)
One half cup Chopped green pepper
One half cup Chopped sweet red pepper
One half cup Chopped jicama
1 tablespoon Chopped fresh cilantro
Spicy southwestern dressing
4 10inch flour tortillas
6 cup Shredded bibb lettuce

TEXMEX SPICE MIX
3 tablespoon Chili powder
2 tablespoon Ground cumin
1 tablespoon Ground black pepper
1 tablespoon Salt
1 tablespoon Garlic powder
1 One half teaspoon Ground red pepper

SPICY SOUTHWESTERN DRESSING
1 tablespoon TexMex Spice Mix
2 tablespoon Lime juice
1 tablespoon Vegetable oil
2 tablespoon Water
1 teaspoon Sugar

Coat chicken with TexMex Spice Mix. Cover and chill 8 hours.

Cook chicken in a large nonstick skillet coated with cooking spray over
medium heat 45 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 mediumsize microwavesafe bowl. Microwave at high
1.5 mins or until crisp.

Place lettuce into tortilla shells and top with chicken mixture.

To make TexMex 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.
Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Feb 25, 98