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New Recipe

warm chicken Taco Salad
1 cup fresh parsley
1/2 cup fresh cilantro leaves
3/4 cup part skim ricotta cheese
1 tablespoon green pepper sauce
1 container (6 oz) Yoplait® Light Fat Free Key lime pie yogurt
1 1/2 lb ground chicken
1/3 cup warm water
1 package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1 bag (16 oz) lettuce salad mix (iceberg lettuce, cabbage and carrots)
2 large tomatoes, coarsely chopped (2 cups)
1 cup shredded Cheddar-Monterey Jack cheese (4 oz)
1 cup coarsely crushed blue corn tortilla chips (1 1/2 oz)
1 large tomato, if desired for garnish

How to make:

1. In food processor, process parsley and cilantro with on-and-off motions until finely chopped. Add ricotta cheese, pepper sauce and yogurt; process until well blended. Pour into quart-size resealable food-storage plastic bag. Seal bag; refrigerate sauce until needed.
2. In 10-inch nonstick skillet, cook ground chicken over medium-high heat, stirring frequently, until no longer pink; drain if necessary. Stir in water, taco seasoning mix and corn. Cook 2 to 3 minutes, stirring occasionally, until thoroughly heated and slightly thickened.
3. In 3- to 4-quart glass bowl, layer salad mix, chopped tomatoes, cheese, chicken mixture and tortilla chips. Cut hole in one bottom corner of bag of sauce; pipe sauce in coil over salad. For garnish, cut skin of large tomato to form a rose; place in center of salad.

Believe it or not Yoplait had this recipe on their site.  It looked so good and I am going to put this on the menu plan this week.

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