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Cook'n with Betty Crocker 
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Fruited Taco Salad |
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Serves: 4 Print this RecipeSUPER EXPRESS prep: 20 min Lime Cumin Vinaigrette (below) 6 cups bite-size pieces salad greens 2 cups coarsely shredded cooked chicken 1/2 cup julienne strips peeled jicama 1 medium mango, seeded and cut up 1 cup raspberries Lime wedges, if desired Tortilla chips, if desired Lime Cumin Vinaigrette: 1/4 cup olive or vegetable oil 3 tablespoons lime juice 1 tablespoon honey 1 1/2 tablespoons chopped fresh cilantro 3/4 teaspoon ground cumin 1/4 teaspoon salt 1/8 teaspoon pepper 1-2 cloves garlic, finely chopped 1. Make Lime Cumin Vinaigrette. 2. Toss salad greens, chicken, jicama, mango,raspberries and vinaigrette. Just before serving, lightly squeeze juice from lime wedges over salad. Serve with tortilla chips. For Lime Cuming Vinaigrette: Shake all ingredients in tightly covered container. wing it! Jicama is a large root vegetable with a thin brown skin and a crisp white flesh. This sweet, nutty vegetable is delicious raw or cooked. Be sure to peel the skin before using. 1 SERVING: Calories 325 (Calories from Fat 170); Fat 19g (Saturated 3g); Cholesterol 60mg; Sodium 230mg; Carbohydrate 22g (Dietary Fiber 6g); Protein 22g * % DAILY VALUE: Vitamin A 60%; Vitamin C 70%; Calcium 6%; Iron 14% * DIET EXCHANGES: 1 Fruit, 2 Vegetable, 3 Medium-Fat Meat * CARBOHYDRATE CHOICES: 1 1/2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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