Digital Edition

2009-04-23 digital edition

Special Sections

 


2009-04-23 / Community News

From the Chef's Corner

Hot Mexican Chicken Salad
by Chef Deedle

My wife is always looking for different salad dishes. Here is a tasty recipe just perfect for those Cinco de Mayo celebrations next month.
Hot Mexican Chicken Salad
5 cups chopped cook chicken
2 cups (8 oz.) Kraft shredded sharp cheese; divided
1 15-oz. can red kidney beans, drained
1 lg. sweet red bell pepper, chopped
½ cup finely chopped red onion
½ cup sliced ripe olives, optional
½ cup sour cream
1 cup real mayonnaise
1 4-oz. can chopped green chilies
1 (1 ¼ oz.) pkg. Taco seasoning (I use less)
vegetable oil
Thin avocado slices (optional)
Fresh cilantro springs (optional)
6 8-inch flour tortillas or taco salad shells.

Combine chicken, 1-cup cheese, and next 8 ingredients, stir lightly. Cover and chill about an hour or two.

Heat ½ inch of oil in a large deep skillet or Dutch Oven until hot (375° F). Fry tortillas, one at a time in hot oil until crisp and golden. Drain on paper towels.

Spoon chicken mixture evenly onto fried tortillas. Sprinkle with remaining 1-cup cheese. Place on baking sheets. Broil four inches from heat until cheese melts, about 30 seconds. If desired, garnish with thin avocado slices and cilantro. Serve immediately. Very good!

Return to top














Today's Special Links