Warm Chicken Taco Salad

Prep Time:30 Mins | Total Time:30 Mins | Makes:8 servings

Layer up your favorite taco fillings, including spicy and healthful ground chicken, in a salad topped with a zesty cilantro sauce.

Sauce

1 cup (250 mL) fresh parsley

1 can (12 oz/ 341 mL) Green Giant* Niblets* Whole Kernel Corn, drained

1/4 cup (50 mL) chopped red pepper

1/4 cup (50 mL) chopped green pepper

1 bag (16 oz/ 500 g) lettuce salad mix (iceberg lettuce, cabbage and carrots)

2 cups (500 mL) coarsely chopped tomatoes

1 cup (250 mL) shredded reduced fat Cheddar or Monterey Jack cheese

1 cup (250 mL) coarsely crushed baked blue or regular tortilla chips, optional

1 large tomato for garnish, optional

1/2 cup (125 mL) fresh cilantro leaves

3/4 cup (175 mL) part skim ricotta or cottage cheese

1/2 to 1 tsp (2 to 5 mL) hot pepper sauce

1 container (175 g) low fat plain or lime yougurt

Salad

1 1/2 lbs (750 g) ground chicken or turkey

1/3 cup (75 mL) warm water

1 pouch Old El Paso* Smart Fiesta* Reduced Sodium Taco Seasoning Mix

In food processor, process parsley and cilantro with on-and-off motions until finely chopped. Add ricotta cheese, pepper sauce and yogurt; process until well blended. Pour into resealable food-storage plastic bag. Seal bag; refrigerate sauce until needed.
In large nonstick skillet, cook ground chicken over medium-high heat, stirring frequently, until no longer pink; drain if necessary. Stir in water, taco seasoning mix, corn and pepeprs. Cook 2 to 3 minutes, stirring occasionally, until thoroughly heated and slightly thickened.
In 3- to 4-quart glass bowl, layer salad mix, chopped tomatoes, cheese, chicken mixture and tortilla chips, if using. Cut hole in one bottom corner of bag of sauce; pipe sauce in coil over salad. For garnish, cut skin of large tomato to form a rose; place in center of salad.