Happy Taco Salad

Posted 04/22/09
Featuring george
Rating:	Not yet rated
Views:	159
Venues:	Cheese Meats Produce & All Things Green Spices & Herbs
Categories:	Cilantro Fruit Mustard Other Other Poultry Vegetables
Sub Categories:	Chicken Citrus Fruit Leafy Greens Other Tomatoes
Servings:	4-6

Cookbook Title: Take this Dish and Twist It

Description:

The best part of this salad? Serving it. When your guests see you breaking the tortillas into pieces, they might wonder exactly where this salad meal is headed. But once they taste it, they’ll be happy to stay and eat!

photo Blaine Moats and Scott Little

Ingredients:

5 (7-inch) flour tortillas

1 tablespoon olive oil

3 cups finely chopped iceberg lettuce

2 avocados, finely chipped

1 cup snipped fresh cilantro

2 ripe tomatoes, seeded and finely chopped

2 tablespoons extra virgin olive oil

1 tablespoon lime juice

1 teaspoon bottled hot pepper sauce

1 teaspoon Dijon-style mustard

Kosher salt or table salt and freshly ground black pepper, to taste

2 cups shredded cooked chicken

1 cup shredded Tex-Mex cheese blend (4 ounces)

Salsa (optional)

Preparation:

Preheat the oven (or toaster oven) to 350°F. Brush both sides of the tortillas with the olive oil. Place the tortillas on the oven rack and bake about 3 minutes or until they are puffed and golden brown. Set aside to cool.

In a large bowl toss together the lettuce, avocado, cilantro, and tomato. In a small bowl whisk together the extra virgin olive oil, lime juice, hot pepper sauce, and mustard; season with salt and pepper. Pour over the salad and toss to mix.

Place a crisp tortilla in the bottom of a large salad bowl. Cover with one-fourth of the lettuce mixture, one-fourth of the chicken, and one-fourth of the cheese. Layer the tortilla, salad, chicken, and cheese three more times. If desired, top with salsa and additional shredded cheese.

To serve, use salad tongs to crack the tortillas into pieces and mix the salad.

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