Chicken Taco Salad Cups
Serves: 6 servings
Estimated Total Time: 12 minutes
Preheat oven to 400 ℉
Cut tortillas in half. Make a cone shape out of each half, pressing them into a muffin tin. Bake for 6-7 minutes or they begin to get golden brown.
Mix shredded vegetable mix, chicken and cut tomatoes in mixing bowl. Add Italian dressing to taste, tossing mixture to make sure all the vegetables are coated in dressing.
After Taco Cups have cooled slightly, fill with chicken and salad mixture. Top with shredded cheddar or your favorite cheese and serve
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Recipe and photo by Ask Chef Dennis.