Recipe for Taos Chicken Salad 
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Yield:
6
Ingredients:
Amount Ingredient
3 x flour or corn tortillas cut 1/4" strips
Nonstick cooking spray as needed
1 lb boneless skinless chicken thighs cut into strips
6 cup bite-size pieces assorted salad greens
2 x oranges peeled, and
cut into segments
2 cup peeled jicama strips
1 can pinto beans - (15 1/2 oz) drained, rinsed
1 cup cubed red bell pepper
1/2 cup sliced celery
1/2 cup sliced green onions with tops
----------------- LIME VINAIGRETTE ----------------
3 tbl finely-chopped fresh cilantro or parsley
3 tbl plain low-fat yogurt
3 tbl orange juice
2 tbl lime juice
2 tbl white wine vinegar
2 tbl water
1 tbl sugar
1 tsp chili powder
1/2 tsp onion powder
Instructions:
Instructions: Preheat oven to 350 degrees. Spray tortilla strips lightly with cooking spray; place in 15- by 10-inch jelly-roll pan. Bake about 10 minutes or until browned, stirring occasionally. Cool to room temperature.

Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir about 15 minutes or until no longer pink in center. Refrigerate until chilled.

Combine greens, oranges, jicama, beans, bell pepper, celery and green onions in large bowl; add chicken. Drizzle with Lime Vinaigrette; toss to coat. Serve immediately; garnish with tortilla strips.

Lime Vinaigrette: In small jar with tight-fitting lid, combine all ingredients; shake well. Refrigerate until ready to use; shake before using. (

Makes about 3/4 cup)

This recipe yields 6 servings.

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