Chili Taco Salad
| Yield: | 4 Servings |
| Categories: | Poultry, Salads, Vegetables |
| LIGHT & EASY CHICKEN CHILI | ||
| 1 | tb | Vegetable oil |
| 2 | Onions | |
| 2 | cl | Garlic; minced |
| 1 | lb | Chicken; ground |
| 1 | c | Carrots; chopped |
| 1 | c | Celery; chopped |
| 2 | tb | Chili powder |
| 1 | ts | Ground cumin |
| 3/4 | ts | Dried oregano |
| 1/2 | ts | Salt |
| 1/4 | ts | Hot pepper flakes |
| 1/4 | ts | Pepper |
| 28 | oz | Tomatoes; canned |
| 19 | oz | Red kidney beans; canned |
| 19 | oz | Chick-peas; drain, rinse |
| 1/4 | c | Parsley; fresh, chopped |
| CHILI TACO SALAD | ||
| 4 | c | Tortilla chips |
| 4 | c | Lettuce; shredded |
| 2 | c | Tomatoes; fresh, chopped |
| 1 | c | Sour cream or yogurt |
| 1 | c | Monterey Jack; shredded |
| 1/2 | c | Black olives; chopped |
| 1/2 | c | Jalapeno peppers; chopped |
| 12 | Mini corn cobs (optl) |
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