1poundH-E-B Southwestern Seasoned Chicken Breasts, boneless and skinless,
1/2small head iceberg lettuce, shredded or finely chopped,
2medium tomatoes, coarsely chopped,
1avocado, cut into cubes,
1 (2 1/4 oz.)cansliced ripe olives,
1cupshredded Mexican-style taco cheese or cheddar cheese,
4taco salad shells,
1/2cuplight sour cream,
1Heat charcoal 30 minutes until covered with a light layer of gray ash, or heat gas grill 10 minutes with lid closed.
2Heat oven to 350 degrees F.
3Chop lettuce, tomatoes and avocados.
4Combine dressing ingredients and set aside.
5Grill chicken breasts over Medium heat according to package directions.
6Remove from heat and cut into 1/4-inch thick slices.
7Heat taco shells in oven on a baking sheet 5 minutes until hot and crispy.
8Remove and place one shell on each plate.
9Layer 1 cup lettuce in bottom of each shell followed by one-fourth of tomatoes, avocados, olives, and cheese.
10Top each salad with one-fourth of the sliced chicken, 1/4 cup dressing and a sprig of cilantro, if desired.
11Salsa may be drizzled over top of salad if desired
No Nutritional Information Available