CHICKEN TACO SALAD
CATEGORIES
INGREDIENTS
  • Cooking Time: 10
  • Servings: 4
  • Preparation Time: 15
  • 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
DIRECTIONS
  1. 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.
  2. On large platter, arrange chips, then lettuce. Top with warm chicken mixture and cheese. Serve, if desired, with sour cream and salsa.
  3. Variation: Omit tortilla chips and layer ingredients on heated tostada shells.