Use your browser's "print" button to print out this recipe in a 3 x 5 card format. Use your browser's "back" button to return...

----------------------------------------- Side 1 Cut Out Below -------------------------------------

Taco Salad
Prep Time: approx.
   10 Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 40 minutes .
   Makes servings.

   Printed from fosterfarms.com
6  Individually Frozen Foster Farms Boneless & Skinless Breasts
2 tablespoons olive oil
3 tablespoons fresh lime juice
1 clove garlic, minced
3 teaspoons taco seasoning
6  fried tortilla shells or tortilla chips
1 can (16 oz.) refried beans, warmed (may substitute drained black or kidney beans)
4 cups shredded lettuce
3/4 cup chopped green onions
3/4 cup sliced red onions
2 cups fresh chopped tomatoes
1 cup sliced black olives
2 tablespoons snipped cilantro
1 to 2  avocados, peeled, diced
1 cup grated Cheddar cheese (may substitute Monterey Jack cheese)
  sour cream (optional)
  salsa (optional)

Directions
1. Heat olive oil over medium heat in large non-stick skillet. Add frozen chicken breasts in single layer and saute 3 minutes on each side or until lightly browned. Add lime juice, minced garlic, and sprinkle taco seasoning on both sides of breasts. Cover and simmer, turning occasionally, for 25 to 30 minutes, or until chicken is no longer pink inside. 2. Slice cooked chicken into 1/2-inch strips. Warm tortilla shells (if using chips, heat and arrange on plate). To serve place beans in bottom of tortilla shell, cover with lettuce and add chicken strips. 3. Top with green and red onions, tomatoes, black olives, cilantro, avocado and grated cheese. For additional flavor, add sour cream and/or salsa.