Wowwy this was so full of flavor and oh, oh, oh so yummy.Taos Chicken Salad
From: Treasury of Cooking Healthy
3 corn or flour tortillas, cut into 1/4" strips
1 lb. boneless, skinless chicken breasts, cut into strips
6 cups washed and torn assorted salad greens
2 oranges, peeled and cut into segments
2 cups, jicama, peeled and cut into strips
1 (15.5 oz.) can pinto beans, drained and rinsed
1 cup red bell pepper, chopped
1/2 cup sliced celery
1/2 cup green onions, sliced
Lime Vinaigrette Dressing
3 Tbs. cilantro or parsley, finely chopped (I used cilantro)
3 Tbs. plain low fat yogurt
3 Tbs. orange juice
2 Tbs. lime juice
2 Tbs. white wine vinegar
2 Tbs. water
1 Tbs. sugar
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. ground cumin
Prepare lime vinaigrette by combining all ingredients in a small jar with a tight-fitting lid; shake well. Set aside in refrigerator until ready to use. Shake before using.
Spray tortilla strips with cooking spray; spread out on a cookie sheet. Bake about 10 minutes or until browned, stirring occasionally. Cool to room temperature.
Spray a medium nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir about 15 minutes or until no longer pink in center. Refrigerate until chilled.
Combine greens, oranges, jicama, beans, bell pepper, celery and green onions in a large bowl; add chicken. Drizzle with lime vinaigrette; toss to coat. Serve immediately; garnish with tortilla strips.