Salad/spicy Mexican Salad

By latin1

Dayton's

Ingredients

• 1 # cooked chicken breasts, shredded
• 2 medium tomatoes, chopped
• 1 bunch green onions, sliced
• 1 1/2 # zucchini, sliced
• 1 cup frozen corn, thawed
• 1 cup tomatillos, chopped
• 1/4 cup minced cilantro
• 1 jar Corn Salsa
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 1 tsp minced garlic
• Tabasco sauce to taste
• 4- 8 " whole wheat tortillas, halved and cut crosswise into thin strips

Details

Servings 6

Preparation

Step 1

In large mixing bowl, combine chicken, tomatoes, green onions, zucchini, tomatillos, corn and cilantro. Mix well. in a medium sized bowl, stir together salsa, olive oil, lime juice, garlic and Tabasco. Pour over chicken and vegetable mixture and toss to combine.
Preheat oven to 350 degrees, Place trotilla strips on large baking sheet and bake fro 15 minutes or until crisp. Cool to room temperature.
Spoon chicken salad mixture onto plates and top with tortilla strips.