Yields: 4 Servings

South-of-the-Border Salad with Creamy Lime Dressing


Creamy Lime Dressing
1/3 cup sour cream
3 tablespoons lime juice
1 tablespoon vegetable oil
1 tablespoon milk
1/4 teaspoon salt

4 ORTEGA Taco Shells, crushed
2 tablespoons vegetable oil
1 pound boneless chicken breasts, cut into strips
1 package (1.25 ounces) ORTEGA Taco Seasoning Mix
3/4 cup water
1 package (5 ounces) mixed salad greens
1 cup cherry tomato halves
1/2 cup ORTEGA Sliced Jalape


Combine all Creamy Lime Dressing ingredients in small bowl; stir until blended.

Microwave crushed taco shells on HIGH (100%) 30 to 45 seconds.

Heat oil in large skillet over medium-high heat. Add chicken strips; cook and stir 4-6 minutes or until chicken is no longer pink. Stir in taco seasoning mix and water. Bring to a boil. Reduce heat to low; cook for 2-3 minutes or until mixture is thickened, stirring occasionally. Remove from heat.

Combine salad greens, crushed taco shells, tomatoes and jalape
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