Ingredients

The following ingredients have 4 Servings
  • 1 cup fresh parsley
  • 1/2 cup fresh cilantro leaves
  • 3/4 cup part skim ricotta cheese
  • 1 tablespoon green pepper sauce
  • 1 container (6 oz) Yoplait® Light Fat Free Key lime pie yogurt
  • 1 1/2 lb ground chicken
  • 1/3 cup warm water
  • 1 package (1 oz) Old El Paso 25% less-sodium taco seasoning mix
  • 1 can (11 oz) whole kernel corn with red and green peppers, drained
  • 1 bag (16 oz) lettuce salad mix (iceberg lettuce, cabbage and carrots)
  • 2 large tomatoes, coarsely chopped (2 cups)
  • 1 cup shredded cheddar-Monterey Jack cheese (4 oz)
  • 1 cup coarsely crushed blue corn tortilla chips (1 1/2 oz)
  • 1 large tomato, if desired for garnish

Instruction

  • In food processor, process parsley and cilantro with on-and-off motions until finely chopped. Add ricotta cheese, pepper sauce and yogurt; process until well blended. Pour into quart-size resealable food-storage plastic bag. Seal bag; refrigerate sauce until needed.
  • In 10-inch nonstick skillet, cook ground chicken over medium-high heat, stirring frequently, until no longer pink; drain if necessary. Stir in water, taco seasoning mix and corn. Cook 2 to 3 minutes, stirring occasionally, until thoroughly heated and slightly thickened.
  • In 3- to 4-quart glass bowl, layer salad mix, chopped tomatoes, cheese, chicken mixture and tortilla chips. Cut hole in one bottom corner of bag of sauce; pipe sauce in coil over salad. For garnish, cut skin of large tomato to form a rose; place in center of salad.