Chicken Taco Salad

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  • 1 teaspoon ground cumin
  • 1/2 cup TABASCO® brand Green Jalapeño Pepper Sauce
  • 4 skinless, boneless chicken breast halves
  • Salt and pepper, to taste
  • 8 teaspoons vegetable oil
  • 4 (10-inch) flour tortillas
  • 8 cups shredded lettuce
  • 2 medium tomatoes, diced
  • 1 cup canned corn kernels, drained
  • 1 cup sliced black olives
  • 1 cup shredded cheese
  • Sour cream (optional)


Combine TABASCO® Green Sauce and cumin in a small bowl and mix well; drizzle evenly over both sides of chicken and season with salt and pepper. Cover and marinate in refrigerator at least one hour.

Heat a large nonstick skillet over medium heat. One at a time, brush tortillas with 1 teaspoon oil on each side and place in skillet; cook until crisp and lightly browned, about 2 minutes per side. Set aside to cool.

Meanwhile, grill chicken breasts over medium heat until browned on both sides and no longer pink inside, about 5 to 7 minutes per side. Cool slightly; cut crosswise into slices.

To assemble salad, place each tortilla on a plate and cover with lettuce. Top with chicken, tomatoes, corn, olives, and cheese. Sprinkle generously with additional TABASCO® Green Sauce and, if desired, top with sour cream.

Makes 4 servings.

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