CHICKEN TACO SALAD

By johandi

Ingredients

• 1 LB (500 G) ground chicken
• 1 clove garlic, minced
• 1 pkg taco seasoning (35 grams)
• 1/2 cup water
• 1/2 medium onion, chopped
• 1/2 pepper, chopped
• 2 cups (500 ml) broken tortilla chips
• 1/2 cup (125 ml) chopped canned jalapeno peppers
• 3/4 cup (175 ml) sliced black olives
• 1 cup (250 ml) shredded cheddar cheese
• 2 cups (500 ml) shredded iceberg lettuce
• 1 cup (250 ml) sour cream
• 1/2 cup (125 ml) chunky salsa
• 1 large tomato, chopped

Preparation

Step 1

Preheat over to 400ºF (200ºC)

In a skillet over medium heat, stir cook ground chicken and garlic until chicken is no longer pink (5-7 minutes)
Stir in taco seasoning and water until well blended and continue cooking until almost all the liquid is gone (about 5 minutes).
Remove from the heat and stir in onion and pepper.

Put half of the broken tortilla chips in the bottom of a 2 quart (2 L) casserole.
Spread the meat mixture over the chips.
Sprinkle the jalapeno peppers and olives over the meat and top with the remaining tortilla chips.
Spread cheese over the chips and bake, uncovered, for 30 minutes.

Remove from the oven and top with lettuce, sour cream, salsa and tomatoes.
Serve immediately.