Chicken Taco Salad

Ingredients

Amount		Ingredient	Preparation
4	each	chicken breast halves, boneless and skinless	4 ounce
1	tablespoon	mixed spice	tex-mex, (see below)
1	x	nonstick cooking spray
1	cup	mango	chopped
1/2	cup	green bell pepper	chopped
1/2	cup	sweet red bell pepper	chopped
1/2	cup	jicama	chopped
1	tablespoon	cilantro	fresh, chopped
1	x	salad dressing	spicy southwestern, (see below)
4	each	flour tortillas	10 inch
6	cups	bibb lettuce	shredded
Texmex Spice Mix
3	tablespoons	chili powder
2	tablespoons	cumin	ground
1	tablespoon	black pepper	ground
1	tablespoon	salt
1	tablespoon	garlic powder
1 1/2	teaspoons	red pepper flakes	ground
Spicy Southwestern Dressing
1	tablespoon	mixed spice	tex-mex
2	tablespoons	lime juice
1	tablespoon	vegetable oil
2	tablespoons	water
1	teaspoon	sugar

Directions

Coat chicken with Tex-Mex Spice Mix.

Cover and chill 8 hours.

Cook chicken in a large nonstick skillet coated with cooking
spray over medium heat 4-5 mins on each side.

Chill.

Chop chicken and place in a medium bowl.

Add mango and next 4 ingredients; toss with Spicy
Southwestern Dressing.

Place each tortilla in a medium-size microwave-safe bowl.

Microwave at high 5 mins or until crisp.

Place lettuce into tortilla shells and top with chicken mixture.

To make Tex-Mex spice mix:

Combine all spice mix ingredients thoroughly and store mixture in a sealed container in a cool, dark, dry place up to 3 months.

Yields 8.5 tablespoons.

TO MAKE SPICY SOUTHWESTERN DRESSING: Combine
all dressing ingredients.

Yeilds 6 tablespoons.