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Wednesday, January 20, 2016

Southwest Chicken Taco Salad

Ingredients

  • Servings: 4
  • 1 1/2 tablespoons paprika
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground white pepper
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 4 tostada shells
  • 2 cups chopped romaine lettuce
  • 2 cups fresh salsa
  • 2 avocados - peeled, pitted, and sliced
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sliced black olives
  • 1/2 cup ranch dressing

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • stir paprika, cayenne pepper, garlic powder, onion powder, black pepper, white pepper, cumin, oregano, thyme, and salt together in a bowl.
  • rub spice mixture into each chicken breast to coat thoroughly.
  • heat oil in a large skillet over high heat. cook chicken breasts in hot oil until browned, about 5 minutes per side. transfer chicken to a baking dish. cover the dish with aluminum foil.
  • bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). slice chicken into strips.
  • fill each tostada shell with 1/2 cup lettuce. divide chicken, salsa, avocados, cheddar cheese, and olives between the tostada shells. top each salad with ranch dressing.

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