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Ingredients
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4 0.8-ouncetaco salad shellssee savings
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1 6.75- to 7-ouncepackage Spanish rice pilaf mixsee savings
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4medium plum tomatoes, seeded and choppedsee savings
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1 cupfrozen whole kernel corn, thawedsee savings
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2 6-ounce packagesTyson® Grilled & Ready® Refrigerated Southwestern Chicken Breast Stripssee savings
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1/2 cupsliced green onionssee savings
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2 tablespoonslime juicesee savings
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1 tablespoonolive oilsee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonground cuminsee savings
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Dash cayenne peppersee savings
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2 cupsshredded lettucesee savings
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Directions
1.
Prepare taco shells and rice according to package directions.
2.
Meanwhile, in a large bowl combine tomatoes, corn, Grilled & Ready® Southwestern Chicken Strips, and green onions. In a small bowl stir together lime juice, olive oil, salt, cumin, and cayenne pepper. Drizzle over chicken mixture; toss lightly to coat.
3.
To serve, divide rice equally among taco shells. Top with shredded lettuce. Spoon chicken mixture over lettuce.
Serving Suggestion:
Top each salad with shredded cheddar cheese and a spoonful of sour cream. If desired, serve with salsa.
Nutrition information
Per serving: Calories 472, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 60 mg, Sodium 1316 mg, Carbohydrate 64 g, Fiber 5 g, Protein 27 g, Daily Values: Vitamin A 22%, Vitamin C 40%.
Percent Daily Values are based on a 2,000 calorie diet
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