Saturday, August 10, 2019

BHG’s Picadillo-Style Chicken Taco Salad

This Picadillo-Style Chicken Taco Salad sure looks good. I know what you are asking; “What is Picadillo-Style?”  According to Wikipedia....

Picadillo is a traditional dish in many Latin American countries and the Philippines that is similar to hash. It is made with ground beef, tomatoes, raisins, olives, and other ingredients that vary by region. It is often served with rice or used as a filling in dishes such as tacos, savoury pastries or croquettes. There are definitely some untraditional ingredients in this taco salad...check it out.

Serves 4 Total Time: 30 minutes


12 ounces uncooked ground chicken 
1/3 cup chopped onion (1 small) 
2 teaspoons ground coriander 
2 teaspoons ground cumin 
1/2 teaspoon salt 
1 14.5 ounce can no-salt-added diced tomatoes, undrained 
2/3 cup finely chopped peeled potato (1 small) 
1/4 cup snipped pitted dried plums (prunes) 
1/4 cup chopped pimiento-stuffed green olives 
2 corn tostada shells 
6 cups shredded lettuce 
1/4 cup shredded reduced-fat Monterey Jack cheese (1 ounce) 
Garnish: Sliced green onion (optional) and/or Snipped fresh cilantro (optional)


In a large skillet cook chicken and chopped onion over medium heat until chicken is no longer pink, using a wooden spoon to break up chicken as it cooks. Drain off fat. Add coriander, cumin, and salt to chicken mixture in skillet; cook and stir for 1 to 2 minutes. Add tomatoes, potato, dried plums, and olives. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Uncover; cook about 3 minutes more or until most of the liquid has evaporated. 

Meanwhile, heat tostada shells according to package directions until crisp. Arrange shredded romaine on a serving platter. Spoon chicken mixture over romaine. Sprinkle cheese over all. Coarsely crush the tostada shells; sprinkle over salad. If desired, garnish with green onion and/or cilantro. Easy Peasy! 

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