Peach and Taco Salad

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.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 (28 ounce) can  sliced peaches in juice
• 4  cups baked corn tortilla chips (or regular)
• 1  head lettuce, chopped
• 2  chicken breasts
• 1 (1 1/2ounce) package  taco seasoning
• 1  medium onion, chopped
• 2  large tomatoes, chopped
• 1  ripe avocado, chopped
• 1⁄4 cup cilantro leaf, chopped
• 1  lime, juice of
• 1  dash  hot sauce
• 1⁄2 cup  favourite salsa
• 0.5 (500 ml) container low-fat sour cream
• 1⁄2 cup low-fat cheddar cheese, cheese-shredded

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.