Subj : BH&G 3141
To   : All
From : Dave Drum
Date : Sun Jun 27 2021 10:40:40

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Picadillo-Style Chicken Taco Salad
 Categories: Poultry, Vegetables, Herbs, Cheese, Breads
      Yield: 4 Servings
 
     12 oz Uncooked ground chicken
    1/3 c  Chopped onion
      2 ts Ground coriander
      2 ts Ground cumin
    1/2 ts Salt
 14 1/2 oz Can diced tomatoes;
           - undrained
    2/3 c  Fine chopped peeled potato
    1/4 c  Snipped pitted prunes
    1/4 c  Chopped pimiento-stuffed
           - green olives
      2    Corn tostada shells
      6 c  Shredded lettuce
    1/4 c  Shredded Monterey Jack
           - cheese
           Sliced green onion (opt)
           Snipped fresh cilantro
           - (opt)
 
  In a large skillet cook chicken and chopped onion over
  medium heat until chicken is no longer pink, using a
  wooden spoon to break up chicken as it cooks. Drain off
  fat. Add coriander, cumin, and salt to chicken mixture in
  skillet; cook and stir for 1 to 2 minutes. Add tomatoes,
  potato, dried plums, and olives. Bring to boiling; reduce
  heat. Cover and simmer about 10 minutes or until potatoes
  are tender. Uncover; cook about 3 minutes more or until
  most of the liquid has evaporated.
  
  Meanwhile, heat tostada shells according to package
  
  directions until crisp. Arrange shredded romaine on a
  serving platter. Spoon chicken mixture over romaine.
  Sprinkle cheese over all. Coarsely crush the tostada
  shells; sprinkle over salad. If desired, garnish with
  green onion and/or cilantro.
  
  Makes: 4 servings
  
  Better Homes & Gardens | April 2016
  
  MM Format by Dave Drum - 12 April 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "The point is not to pay back kindness but to pass it on." -- Julia Alvarez
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