Description
A recipe for 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

Preparation
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.

Nutrition
no information available

Serves
Makes: 4 servings

Variations
no information available