Spanish Chicken Salad
| Quantity | Description |
|---|---|
| 2 tsp | Bunge Canola Oil |
| 1/4 cup | Sunpac Lime Juice |
| 1 clove | Garlic, minced |
| 1/2 tsp | Club House Oregano |
| 1/2 tsp | Club House Ground Cumin |
| 1 lb | Elmira Poultry Select Chicken Breasts, 4oz |
| 1 | Onion, cut in thin wedges |
| 1 | Red Pepper, cut into thin strips |
| 1cup | David Roberts Blanched Almonds |
| Lettuce, shredded | |
| 3 | Tomatoes, cut in wedges |
| 1 | Avocado, sliced |
INSTRUCTIONS
Combine 1tbsp. Oil, lime juice, garlic, cumin and oregano. Toss with chicken and marinate at least 30 minutes. Meanwhile in a skillet, heat remaining oil on medium-high. Sauté onion 2 minutes. Drain chicken, reserving marinade. Add chicken to skillet and stir-fry until it begins to brown. Add red pepper, and marinade, cook 2 minutes. Stir in almonds. Serve immediately over shredded lettuce and top with tomatoes and avocado.
For Authentic Spanish Presentation Serve In A Taco Bowl
How To Make A Taco Bowl
- 12" Flour Tortilla
- 3.9" Fluted Mold, or 4.7" Fluted Mold
Place tortilla shells carefully inside the fluted mold. Press tortilla gently to the sides, taking on the shape of the mold. Heat at 350°F for 10-12 minutes or until tortilla takes on a cracker crispness. Remove from mold and let cool.
