Thursday, April 14, 2011

Chicken Caesar Salad Tacos

This is a nice & refreshing filling for a taco.  We also enjoy eating the filling as a dip with chips & the leftovers make a great salad.

Chicken Caesar Salad

  • 10 oz Romain, torn
  • 1lb chicken, cooked & shredded
  • 1c shredded Cheddar
  • 1 Avocado, diced
  • 1c (4oz) diced Green Chilis
  • 1/2c canned Black Beans, rinsed
  • 1/4c canned Corn
  • 1/3c Caesar Dressing (Walmart's Great Value brand doesn't have PHO or HFCS)
  • 1/4c Taco Sauce (I sometimes use hot sauce to give the dressing more kick)
Combine dressing & taco sauce.  Combine all other ingredients.  Pour dressing over ingredients.

Taco Shells

If the shell in the photo looks a little different it's because I make my own.  They may not be healthier than the store bought ones but they're not worse & they don't have PHO in them.  They also taste way better & are cheaper.

To make them you need to heat Canola oil in a pan.  Using tongs, place a corn tortilla in the hot oil.  Immediately, flip it over to the other side & then fold it in half.  You need to do this last step so that the tortilla will soften & allow you to fold it without cracking.  Once folded, cook it for about 5 seconds & then flip it over, cooking for another 5 seconds.  Lift it out of the pan & allow the excess oil to drain back into the pan.  Place on a paper towel to catch any remaining oil.

Recipe from Emily Biesinger

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