Chicken Soup with Spinach and Orzo

Nothing says comfort like a bowl of hearty chicken soup. Pair with a sandwich for a simple, heart-warming dinner option.
Yield: 4 servings (serving size: about 1 1/2 cups)
Ingredients:
1 (32-ounce) container fat-free, less-sodium chicken broth, divided
1/2 cup uncooked orzo
2 teaspoons olive oil
2/3 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup chopped onion
3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
1 1/4 cups water
3 fresh parsley sprigs
1 fresh thyme sprig
4 cups fresh baby spinach
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Directions:
1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.
2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute

Smoked Chicken Strata

Serve: 6 Prep: 25 mins Chill: 2 hrs Bake: 25 mins Stand: 1o mins

Ingredients:

• 1 Tbsp canola oil
• 2 cup cut-up trimmed fresh asparagus or chopped broccoli
• 1 1/2 cups sliced fresh mushrooms
• 1/2 cup chopped red or yellow sweet pepper
• 3 whole grain English muffins, torn or cut into bite-size pieces (4 cups)
• 2 cups shredded smoked chicken or cooked chicken breast (10 oz.)
• 3/4 cup shredded Swiss cheese ( Gruyere cheese is better )
• 4 eggs, lightly beaten
• 1 cup milk

Directions:

1. In a large nonstick skillet, heat oil over medium-high heat. Add asparagus, mushrooms, and pepper; cook about 3 minutes or just until vegetable are crisp-tender.


2. Lightly coat casserole dish with nonstick cooking spray. Divide half of the English muffin pieces in the dish. Top with the chicken, asparagus mixture, and 1/2 cup of the cheese. Top remaining English muffin pieces.


3. In a medium bowl, whisk together eggs, milk, and 1/8 tsp black pepper. Pour egg mixture evenly over the layers in dish. Using the back of a large spoon, press muffin pieces down. Sprinkle with the remaining 1/4 cup cheese. Cover; chill 2 to 24 hrs.


4. Preheat oven to 325 degree. Bake 25 to 30 minutes or until a knife inserted in centers comes out clean. Let stand 10 minutes before serving.

Grilled Tandoori Chicken

• 5-6 (3.5 to 4 pound) skinless, boneless chicken thigh or breast


• 2 tablespoons vegetable oil


• 1/2 cup chopped white onion


• 2 tablespoons chopped garlic


• 2 tablespoons chopped ginger


• 1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed


• 1 tablespoon paprika


• 11/2 teaspoons salt


• 1 teaspoon ground cumin


• 1 teaspoon turmeric


• 1 teaspoon ground coriander


• 1 teaspoon garam masala


• 1/2 teaspoon cayenne


• 1/2 cup plain yogurt


• 1 tablespoon fresh lemon juice

1. With a fork, prick holes in the chicken pieces. Place the chicken in a plastic bag.


2. In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the chicken. Close it tightly, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.


3. Preheat a grill.


4. Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes.

http://www.grouprecipes.com/116168/grilled-tandoori-chicken.html

Baked Teriyaki Chicken

Serve 6 Prep: 30 mins Cook: 60 mins


Ingredients:

• 1 tablespoon cornstarch


• 1 tablespoon cold water


• 1/2 cup white sugar or less


• 1/2 cup low-sodium soy sauce


• 1/4 cup cider vinegar


• 1 clove garlic, minced


• 1/2 teaspoon ground ginger


• 1/4 teaspoon ground black pepper


• 12 skinless chicken thighs

Direction:

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.


2. Preheat oven to 425 degrees F (220 degrees C).


3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.


4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

http://www.grouprecipes.com/115243/baked-teriyaki-chicken.html

Adobo-Seasoned Baked Chicken Wings

by Bobby Flay
Serves 8 Prep: 10 minutes Cook: 30 minutes

Ingredients:

• 1/2 cup mango nectar
• 1/4 cup honey
• 1 to 2 Tbsp red hot sauce
• salt & freshly ground black pepper
• 2 tsp granulated garlic powder
• 2 tsp granulated onion powder
• 2 tsp ground turmeric
• 40 chicken wings, rinsed well and patted dry
• 2 Tbsp canola oil
• 2 Tbsp finely chopped fresh oregano (or 2 tsp dried oregano)

Direction:

1. Preheat oven to 425 degree.


2. Stir together the mango nectar, honey, and hot sauce in a bowl: season with salt & pepper. Set aside.


3. Mix garlic powder, onion powder, and turmeric in a small bowl for adobo seasoning. Add 1 Tbsp of salt and 1 tsp of black pepper. Toss with wings in a bowl with the oil.


4. Transfer wings to a large baking sheet ( or 2 small ones, if needed) in a single layer. Bake for 20 minutes. Turn wings over: continue baking for 20 minutes. Remove wings from the oven, generously brush with the glaze, then continue baking 10 minutes more until cooked through. Remove to a platter and sprinkle with the oregano.

Curried Chicken sandwiches

Serve 6 Prep 20 mins

Ingredients:

• 2 cups cubed, cooked chicken
• 1 medium unpeeled red apple, chopped
• 3/4 cup dried cranberries
• 1/2 cup thinly sliced celery
• 1/4 red onions, chopped
• 1/4 cup chopped almonds
• 2 tablespoons thinly sliced green onions
• 3/4 cup mayonnaise
• 1 Tablespoon lemon juice
• 1 teaspoon curry powder
• 1/4 teaspoon turmeric powder
• 6 slices bread
• 6 lettuce Leaves
• Heart shaped cutter

Directions:

1. In a bowl, combine the chicken, apples, cranberries, celery, red onions, almonds, green onions.
2. Add mayonnaise, lemon juice and curry powder, turmeric powder; and stir to coat.
3. Cover and refrigerate until ready to serve.
4. Cut each slice of bread with a 3-in. heart-shaped cookie cutter; then fill with lettuce and chicken salad inside of the cutter to mold the shape; remove the cutter.

http://www.grouprecipes.com/104803/curried-chicken-sandwiches.html

Banh-Mi Style Chicken Sandwiches

Serve 4 Prep 15 mins
This is a sweet, hot and spicy sandwich that's popular in vietnam


Ingredients:

• 4 8" soft baguettes, split


• 1/4 cup light mayonnaise


• 2 Tbsl sriracha (Thai hot sauce)


• 2 cooked chicken breast, sliced


• 1/4 cup sweet red chili sauce


• 1 to 2 jalapenos, seeded, thinly sliced


• 2/3 English cucumber, diagnoly sliced


• a handful Mint and cilantro leaves, sliced


• 2 cups shredded lettuce


• 1/2 cup shredded carrots


• 1 Tbsp seasoned rice vinegar

Directions:

1. Toss Chicken with sweet red chili sauce, set a side


2. Toss the lettuce and carrots with the vinegar, set a side


3. Mix the fresh herbs and jalapeno, set a side


4. Spread both side of the bread with mayonnaise and sriracha


5. Arrange chicken over the bottom halves


6. Add the mixture of herbs and jalapeno & cucumber


7. Add the mixture if lettuce & carrots


8. Add top halves and servce with lots of napkins

http://www.grouprecipes.com/104551/banh-mi-style-chicken-sandwiches.html

Asian Chicken Lettuce Wraps

Serve: 4 Prep: 20 minutes

Tips: For added convenience, purchase 1 1/2 lbs. of roasted chicken from local market. which yields approximately 4 cups of shredded meat.

Ingredients:

• 4 cup shredded cooked chicken.
• 2 Tbsp white vinegar
• 1/4 cup soy sauce.
• 1/4 cup lime juice
• 6 Tbsp Thai sweet red chili sauce
• 1/2 cup cucumber, julienned
• 1/2 cup sliced scallions
• 1/4 cup cilantro, chopped
• 1/4 cup mint, chopped
• 1 large head romaine lettuce, separated into leaves, washed and dried
• 2 Oranges, cut into wedges, as garnish

Direction:

1. To make the dressing: In a medium glass bowl, whisk together vinegar, soy sauce, lime juice and Thai sweet red chili sauce.; reserve.
2. In a large bowl, mix chicken, cucumber, scallions, cilantro and mint.
3. Toss dressing and chicken mixture together.
4. Serve atop romaine leaves using each leaf as a handheld wrap.
5. Garnish with orange wedges.

http://www.grouprecipes.com/91868/asian-chicken-lettuce-wraps.html

Grilled Chicken with Lemon-Garlic Oil

Serve: 4 Prep: 10 Minutes Cook: 20 minutes

Ingredients:

• 4 bone-in chicken parts (thighs or breasts) with skin

*Spice Mixture*

• 1 1/2 tsp fennel seeds
• 1 1/2 tsp ground coriander
• 1/4 tsp dry mustard
• 1/4 tsp salt
• 1/4 tsp ground red pepper

*Lemon & Garlic Oil*

• 1/4 cup olive oil
• 1/4 cup minced fresh parsley or cilantro
• 3 Tbsp strained fresh lemon juice
• 1 Tbsp minced garlic
• 1/4 tsp salt

Direction:

1. Rinse and pat dry chicken parts, then rub the spice mixture all over.
2. Heat the grill to make a medium-hot fire. Place the chicken skin down, cover the grill, and golden brown, 8 to 10 minutes.
3. Move the chicken to the opposite side of the grill and turn skin side up. Cover the grill and cook until the meat is opaque throughout, 10 to 15 minutes more.
4. Meanwhile, mix the lemon and garlic oil mixture in a small bowl
5. Remove the chicken to a serving platter, spoon the lemon-garlic oil over the pieces, and serve.

http://www.grouprecipes.com/91843/grilled-chicken-with-lemon-and-garlic-oil.html

Japanese Chicken Katsu

Serve: 2 Prep: 10 minutes Cook: 10 minutes

Ingredients:

• 2 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• 1/2 cup all-purpose flour
• 1/2 cup panko bread crumbs
• salt and pepper to taste
• 1 egg, beaten
• 1 cup canola oil for frying, or as needed
• -SAUCE-
• 1/2 cup Worcestershire sauce
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• pepper to taste

Direction:

1. For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
2. Heat 1/4 inch of oil in a large skillet over medium-high heat
3. Season flattened chicken with salt & pepper.
4. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
5. Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 3-4 minutes per side.
6. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce.
7. Serve remaining sauce on the side for dipping.

* Tonkatsu sauce can also be purchased in bottled form at many grocery stores or oriental food stores.
http://www.grouprecipes.com/88413/japanese-chicken-katsu.html

Thai Spring Salad with Chicken

Ingredients:

• Romaine Lettuce (1 Costco bag, use 4 or 5 hearts, washed and cut up into bite size pieces)


• Fancy Mixed Salad (2/3 Costco bag)


• Fresh Mint Leaves (1/2 bunch) - just leaves, don't cut


• Fresh Cilantro (1 handful) - just leaves


• Bean Sprouts (2 large handfuls)


• Tomatoes (4)- cut into eighths for medium size tomato


• English Cucumbers (2) - peeled and cut into long strips similar to California roll


• Red Onion - (1 medium or 1/2 large onion) cut into thin strips (use thickest setting on Japanese slicer, cut onion in half through the stem first)


• Rotisserie Chicken (1 whole) - shredded but not too small

Dressing:

• Sweet Chili Sauce - 1 large bottle


• Fish Sauce - 6 tablespoons


• Fresh Squeezed Lime - juice from 2 limes, massage limes before cutting and squeezing


• Fresh crushed garlic - do not use minced garlic, crush whole peeled cloves for best results - 8 cloves

Directions:

1. Mix dressing ingredients, set a side.
2. Mix all vegetables & chicken.
3. Pour the dressing over the salad right before serving.

http://www.grouprecipes.com/82145/thai-spring-salad-with-chicken.html

Turkey Salad

From Umma Yori

Serve 4-6 Prep 20 Min

• 2 cups diced turkey


• 1 cup diced unpeeled apple ( about 3/4 medium apple)


• 3/4 cup mayonnaise


• 2 tsp curry powder


• 1/2 tsp ground ginger powder


• 1/3 tsp black pepper


• 1 cup chopped celery (2 medium stalk celery)


• 3 Tbsp green onions, chopped ( 3 green onions)


• Spring Mix, Fresh cut Vegetables & fruits

1. In medium bowl, mix all ingredients except spring mix & cup-up vegetables & fruits.


2. Serve this salad on a lettuce-lined plate with cut-up fresh vegetables or fruits.

http://www.grouprecipes.com/80944/turkey-salad.html

Homemade Turkey Soup

From Umma Yori

Serve 10 Prep 30 min Cook 2hrs 50 min

• carcass from cooked 15-18 lb turkey


• 3-4 quarts water


• 2 tsp celery salt


• 1/2 tsp black pepper


• 1 tsp poultry seasoning ( a blend of sage, thyme, marjoram, rosemary, black pepper & nutmeg)


• 1 dried bay leaf


• 1 cup uncooked pearly barley


• 2 cups carrots, peeled, sliced (about 3 medium carrots)


• 1 1/2 cups onion, chopped (about 1 medium onion)


• 2 cups celery. chopped, (about 3 medium stalks celery)


• 4 cups cut-up cooked turkey


• 3 Tbsp fresh parsley, chopped if desired

1. Break up turkey carcass to fit 5 quart pot. Add water, salt,pepper, poultry seasoning and bay leaf. Heat to boiling over high heat, reduce heat to low. Cover; simmer 1hr 30 minutes.


2. Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from the broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.


3. Keep the broth over night in the refrigerator. The following day, skim fat from broth; Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.


4. Stir in carrots, onion, celery. Simmer uncovered 20 minutes longer, stirring occasionally, until vegetables and barley are tender.


5. Stir in parsley in desired

Turkey Soup @ Group Recipes

Brinded Turkey Breast

Serves 8 Prepare: overnight Cook: 4 hours

For the brine:
16 cups water
2 cups sugar
2 cups coarse salt
5 cloves of garlic, crushed
1 Tbsp pickling spices

For the turkey:
1 fresh turkey breat, 9-11 lbs., deboned
6 Tbsp, unsalted butter, melted
Black pepper
2 cups chicken broth

Directions

1. Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.
2. Rince the turkey breast, discarding excess fat. Place in a deep bowl or pot, breast-side down. Pour the brine over the breast and refrigerate, loosely covered, overnight.
3. Preheat oven to 350 degree. Remove the turkey from the brine 30 minutes before roasting. Line a shallow roasting pan with long pieces of heavu duty aluminum foil.
4. Place turkey in the pan. Brush with 4 Tbsp of melted butter; season with pepper. Gather foil loosely on top and bake for 1 1/2 hours. Open the foil and bake for 2 1/4 hours more, basting every 30 minutes with broth and the remaining 2 Tbsp melted butter, until the turkey is golden brown and a meat themometer inserted in the thickest part reads 165 degree and the juices run clear. Transfer the breast to a cutting board; let rest for 15 minutes before carving. Reserve pan juices for gravy

For the gravy

pan juices, 2 cups chicken broth, 4 Tbsp butter, 4 Tbsp flour, 1/2 tsp dried thyme

1. While the turkey rests, prepare gravy. Discard the foil from the roasting pan along with any solids. heat the pan juices in the roasting pan. Skim the fat off with a metal spoon. Pour defatted juices into a measuring cup; add extra broth to make 2 cups.
2. Melt butter in a heavy saucepan over medium heat. Whisk in the flour and continue whisking until it browns slightly, 2 to 3 minutes, Whisking constantly, slowly pour in the broth and continue whisking until the gravy thickens. Season with thyme, salt, and pepper.

Stir-fry chicken with asparagus

• 1 lb chicken breast, sliced in bite size



• 1 bundle asparagus, cut into 1 inch length.



• any two of the mushrooms ( Crimini, Shiitake, or White), sliced



• 1/2 red onion, sliced



• 2 clove garlic, sliced



• 1 teaspoon ground ginger powder



• 2 tablespoons rice wine ( Mirin )



• 1 tablespoon olive oil



• 1 tablespoon chili garlic sauce



• 2 tablespoons 'Marukan' Ponzu (soy dressing with sudachi citrus) - If you can not get them, use cider vinegar and 1-2 teaspoon soy sauce.



• 1 tablespoon cornstarch



• 1/8 cup water

1. Marinade chicken with ginger, Ponzu dressing, rice wine about 10 minutes.



2. Heat a skillet with olive oil, then add garlic and chickens and cook 5 minutes. Remove from pan.



3. In the pan, add asparagus, mushrooms, red onions and stir fry until they brighten in color. Return the chicken to the pan and toss with the vegetables. Add chili garlic sauce and heat through.



4. If the mixture is watery, add cornstarch already mixed water. and stir until it thicken.



5. Serve onto the steamed rice.

http://www.grouprecipes.com/77931/chinese-chicken-with-asparagus.html

Stuffed Chicken

Ingredients:

• 4 boneless chicken breast


• 1/2 cup Italian seasoned bread crumbs


• 1/4 cup milk


• 8 thin pepperoni or salami


• 1 cup shredded Mozzalella cheese


• 1/4 cup grated Parmesan cheese


• 1 tablespoon minced fresh parsley


• 1 cup of baby spinach or any eatable green leaves

Direction:


1. Set the oven at 425 degrees.


2. Flatten chicken to 1/4-in. thickness.


3. Place 2 sliced of pepperoni and 1/4 cup of cheese and 1/4 cup of spinach on each piece of chicken.


4. Roll up from a short side and tuck in ends. Secure with a toothpick In a shallow bowl, combine crumbs, Pamesan cheese, parsley, Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.


5. Place the rolls, seam side down, on a greased baking sheet.


6. Spritz chicken with cooking spray.


7. Bake, uncovered, at 425 degrees for 30 minutes or until juice run clear.


8. Remove toothpicks and serve.

http://www.grouprecipes.com/77610/stuffed-chicken.html

Santa Fe Pasta

Ingredients

• 1 16 oz. package Rotini pasta


• 1 chicken breast fillet, cooked and diced


• 1/2 cup grated Parmsan cheese


• 1/2 cup cooked yellow corn kernels


• 1/3 cup chopped cilantro


• 1/4 cup chopped green onion


• 2 tablespoons diced red bell pepper


• 2 tablespoons diced green bell pepper
  

For the Dressing

• 1 1/4 cups V-8 juice


• 1 1/2 tablespoons olive oil


• 1 tablespoons red wine vinegar


• 1 1/2 spoons chili powder


• 3/4 teaspoon paprika


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper

Directions

1. Cook the pasta in the boiling water about 10-12 mins, stir ofen until the pasta is ready


2. Mean time, mix all of the dressing ingredients together in a small bowl.


3. Cover and chill the dressing until you're ready to use.
   
4. When the pasta is done, drain and pour it into a large bowl
   
5. Add the dressing and other ingredients then toss

http://www.grouprecipes.com/57191/santa-fe-pasta.html

Easy Roasted Chicken

Whenever the whole chicken is on sale,
get them and roasted and shred them,
then store in the freeze.
I use them for chicken salad,
enchilada, asian-style chicken wrap, etc...

Ingredients

• 3-5 lbs whole checken


• 2 table spoon room-temperature butter


• 2 table spoon chicken seasoning powder


• coarse salt & ground pepper

Directions

1. Preheat oven to 425 degrees


2. tie chicken legs together with kitchen twine.


3. Place chicken in a roasting pan.


4. Mix the butter and seasoning together


5. Rub chicken all over with the mixture of butter


6. Roast until an temperature reaches to 160 degree about 45-50 mins.

http://www.grouprecipes.com/57365/easy-roasted-chicken.html

Dak Jorim (Soy Braised Chicken Wings)

Ingredients

• 3 lbs chicken wing drummetts
• 2/3 cup water
• 1/4 cup soy sauce
• 1 tablespoon minced garlic
• 1/4 teaspoon ginger powder
• 2 tablespoon rice wine (Mirin)
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1 teaspoon toasted sesame seed
• a pinch of balck pepper

Directions

1. Rince the chicken wings & put them into pot


2. Pour cold water and boil until it turn to light pink ( you don't have to boil long time)


3. Drain the water and put them back into the pot


4. Add marinade onto the chicken and simmer 2o mins


5. Stir occasionally, taste it, add more soy sauce or surgar to your tasty


6. Add seasame oil, sesame seed with sliced spring onions

http://www.grouprecipes.com/60459/korean-style-chicken-wing-drummetts.html

Taco Bowl Chicken Salad

Ingredients

• 6 flour tortillas (10-13-in. size)
• 1 1/2 cup salad oil
• 1 1/2 cup fresh orange juice
• 1 1/4 cup fresh lime juice
• 1/3 cup minced shallot (or spring onions)
• 1 3/4 teaspoon sugar
• 1/2 cup chopped fresh cilantro
• 1 1/2 teaspoons dried hot chili flakes
• 1 1/2 teaspoons cumin powder
• 1 tablespoon minced garlic
• 6 cooked boned and skinned chicken breast halves
• 1 red onion
• 2 cans black beans (15 oz each), rinsed and drained
• 1 red bell pepper, stemmed, seeded, and chopped
• 3 qt finely shredded iceberg lettuce
• 1 firm-ripe avocado, peeled, pitted, and thinly sliced
• Fresh cilantro sprigs
• Sour cream
• Salt

Directions

1. Preheat oven to 375 degrees. Remove tortillas from refrigerator and let stand at room temperature for 10-15 minutes.
2. Lightly spray tortilla pans with nonstick cooking spray.
3. Carefully place one tortilla into each pan. Bake 6-8 minutes or until light golden brown.
4. Let shells cool for 5 minutes inside pans. Remove shells from pan and continue cooling.
5. Mean time, to make salad dressing, mix orange juice, lime juice, shallot, sugar, chopped cilantro, chili flakes, cumin, and garlic.
6. Cut onion crosswise into 1/2 inch thick slices, and place in a bowl with 1/3 cup dressing with bean & red pepper.
7. Slice chicken for tacos and drain dressing from onion ,bean & red pepper.
8. Fill baked shells with lettuce and top with onion, bean, red pepper, then lay chicken and onion on top.
9. Garnish salads with avocado slices and cilantro sprigs.
10. Accompany with remaining orange dressing, sour cream, and salt to add to taste.

http://www.grouprecipes.com/61073/taco-bowl-salad-with-chicken.html