CHICKEN TACO SALAD
1-1/2 cups water
1 package Lawry's® Taco Spices & Seasonings
1 cup instant rice
2 cups shredded cooked chicken
2 medium tomatoes, chopped
2 green onions, sliced
1 package (13-1/2 oz.) tortilla chips
4 cups shredded romaine lettuce (about 8 oz.)
1 cup shredded cheddar cheese
In 12-inch skillet, bring water and Lawry's® Taco Spices & Seasonings to a boil over high heat. Stir in rice and return to a boil. Reduce heat to low and simmer, stirring occasionally, 2 minutes. Stir in chicken, tomatoes and green onions. Cook, stirring occasionally, 1 minute. Cover and let stand 5 minutes.
On large platter, arrange chips, then lettuce. Top with warm chicken mixture and cheese. Serve, if desired, with sour cream and salsa.
Variation: Omit tortilla chips and layer ingredients on heated tostada shells.