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South of the Border Salad With Creamy Lime Dressing

Ingredients

  • 4 Ortega Taco Shells crushed
  • 2 tablespoons vegetable oil
  • 1 pound boneless chicken breasts cut into strips
  • 1 1.25- ounce package Ortega Taco Seasoning Mix
  • 3/4 cup water
  • 1 5- ounce package mixed salad greens
  • 1 cup 16 cherry tomatoes, halved
  • 1/2 cup Ortega Sliced Jalapeños coarsely chopped
  • 1/2 cup shredded Cheddar and Monterey Jack cheese blend
  • 1 avocado pitted, peeled, sliced and sprinkled with lime juice

Creamy Lime Dressing

  • 1/3 cup sour cream
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon each oil and milk
  • 1/4 teaspoon salt

Instructions

  • Combine all Creamy Lime Dressing ingredients in small bowl; stir until blended. Refrigerate until ready to serve.
  • Microwave crushed taco shells on high 30 to 45 seconds.
  • Heat oil in large skillet over medium-high heat. Add chicken strips; cook and stir 4 to 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 2 to 3 minutes or until mixture is thickened, stirring occasionally. Remove from heat.
  • Combine salad greens, crushed taco shells, tomatoes and jalapeños in large bowl. Divide mixture onto four serving plates.
  • Sprinkle with cheese; top with chicken strips and avocado slices.
  • Serve with Creamy Lime Dressing.
Cuisine: Mexican