Ingredients:

2 T. vegetable oil
1 pound boneless chicken breasts, cut into strips
1 1.25-oz. package Ortega Taco Seasoning Mix
3/4 c. water
1 5-oz. package mixed salad greens
1 c. (16) cherry tomatoes, halved
1/2 c. Ortega Sliced Jalapeños, coarsely chopped
1/2 c. shredded Cheddar and Monterey Jack cheese blend
1 avocado, pitted, peeled, sliced and sprinkled with lime juice

Instructions:

Microwave crushed taco shells on high 30 to 45 seconds.

Heat oil in large skillet over medium-high heat. Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink. Stir in taco seasoning mix and water. Bring to a boil. Reduce heat to low; cook 2 to 3 minutes or until mixture is thickened, stirring occasionally. Remove from heat.

Combine salad greens, crushed taco shells, tomatoes and jalapeños in large bowl. Divide mixture onto four serving plates.

Sprinkle with cheese; top with chicken strips and avocado slices.

Serve with Creamy Lime Dressing.

For more recipe ideas and information on Ortega’s Taco Shells, Kits, Soft Tortillas, Taco Sauces, Seasonings and Peppers, visit www.ortega.com

All materials are courtesy of Ortega.

This farm news was published in the August 9, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.