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!

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