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    Chicken Taco Salad Sundaes

    Denise Sokolowski, Milwakee WI

    List of Ingredients




    12 slices white bread, crusts trimmed
    3 Tblsp butter, melted
    1 tsp Mrs. Dash Onion & Herb Blend


    Salad:
    3 c cubed cooked chicken
    1/4 c chopped celery
    1/4 chopped onion
    1/2 c mayonnaise
    1/2 tsp Mrs. Dash Extra Spicy Blend


    Toppings:
    1 c shredded lettuce
    1/2 c salsa
    3/4 c sour cream
    2/3 c shredded Monterrey Jack cheese
    6 cherry tomatoes (or can use 6 black olives)


    Recipe



    Instructions:
    Preheat oven to 350 degrees. Lightly butter 6 jumbo muffin cups. For each bread cup, place on slice of bread half-way over another; roll flat with rolling pin. Press into prepared cups. Brush insides with melted butter; sprinkle lightly with Mrs. Dash Onion & Herb Blend. Bake at 350 degrees for 10-15 minutes until bread is toasted. Cool 5 minutes; remove from pan to wire rack to cool completely. For salad, combine chicken, celery, onion, mayonnaise, and Mrs. Dash Extra Spicy Blend in a bowl until well mixed. Divide evenly among 6 toast cups. Top each with layer of lettuce, then layer of salsa, finally layer of sour cream. Sprinkle each with cheese and garnish with cherry tomato in center.


    Serves: 6
 

 

 

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