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Home -> On the Side -> Salads
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South of the Border Salad with Creamy Lime Dressing
| Recipe Rating: N/A Printer Friendly | Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Salad: 4 taco shells, crushed 2 tbsp. vegetable oil 1 pound boneless skinless chicken breast, cut into strips 1.25 ounce package taco seasoning mix 3/4 cup water 5 ounce package mixed lettuce 16 cherry tomatoes, halved 1/2 cup canned sliced jalapenos, chopped 1/2 cup cheddar/monterey jack cheese blend 1 avocado, pitted, peeled, sliced and sprinkled with lime juice
Dressing: 1/3 cup sour cream 3 tbsp. chopped fresh cilantro 2 tbsp. lime juice 1 tbsp. vegetable oil 1 tbsp. milk 1/4 tsp. salt
Directions
For Salad: Microwave crushed taco shells 30 to 45 minutes. Heat oil in a large skillet. Add chicken strips and cook 4 to 6 minutes until no longer pink. Stir in taco seasoning and water. Bring to a boil. Reduce heat to low. Simmer 2 to 3 minutes until mixture is thickened, stirring occasionally. Combine lettuce, crushed taco shells, tomatoes and jalapenos in a large bowl. Portion onto 4 plates. Sprinkle with cheese. Top with chicken strips and avocado slices. Drizzle with dressing.
For Dressing: Stir together sour cream,cilantro, lime juice, oil, milk and salt in a small bowl until well blended.
Serves 4.
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