“I love taco salads, and added a little flare to the usual. This is also a lower fat version. The kids love this dish and request it frequently. It's very easy to make as well.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop and cook chicken breasts until no longer pink. Add taco seasoning with 1/4 cup water, simmer for 15 minutes, then cool slightly.
  2. Drain peaches, reserving juice for another time. (or use three ripe peaches) Chop into bite size peices. Put peaches into a bowl, Add cilantro, lime juice and hot sauce. Stir gently. (reserve)
  3. Place tortilla chips in the bottom of a large casserole dish (lasagna pan).
  4. Layer on top, lettuce, onions, tomatoes, and sliced avacado. Add chicken, top with shredded cheese, peach mixture, sour cream and salsa. Use a spatula to serve, making sure you get to the very bottom of the dish.
  5. Can also top with your favourite salad dressing if you want.

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