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Total Time
35mins
Prep 15 mins
Cook 20 mins

I love taco salads, and added a little flare to the usual. This is also a lower fat version. The kids love this dish and request it frequently. It's very easy to make as well.

Ingredients Nutrition

Directions

  1. Chop and cook chicken breasts until no longer pink. Add taco seasoning with 1/4 cup water, simmer for 15 minutes, then cool slightly.
  2. Drain peaches, reserving juice for another time. (or use three ripe peaches) Chop into bite size peices. Put peaches into a bowl, Add cilantro, lime juice and hot sauce. Stir gently. (reserve)
  3. Place tortilla chips in the bottom of a large casserole dish (lasagna pan).
  4. Layer on top, lettuce, onions, tomatoes, and sliced avacado. Add chicken, top with shredded cheese, peach mixture, sour cream and salsa. Use a spatula to serve, making sure you get to the very bottom of the dish.
  5. Can also top with your favourite salad dressing if you want.