---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN TACO SALAD
  Categories: Tex-mex, Poultry
       Yield: 4 servings
  
       4    4-oz skinned and boned
            -chicken breast halves
       1 tb Tex-Mex spice mix
            Vegetable cooking spray
       1 c  Chopped mango (1 medium
            -mango)
     1/2 c  Chopped green pepper
     1/2 c  Chopped sweet red pepper
     1/2 c  Chopped jicama
       1 tb Chopped fresh cilantro
            Spicy southwestern dressing
       4    10-inch flour tortillas
       6 c  Shredded bibb lettuce
 
 ---------------------TEX-MEX SPICE MIX---------------------
       3 tb Chili powder
       2 tb Ground cumin
       1 tb Ground black pepper
       1 tb Salt
       1 tb Garlic powder
   1 1/2 ts Ground red pepper
 
 ----------------SPICY SOUTHWESTERN DRESSING----------------
       1 tb Tex-Mex Spice Mix
       2 tb Lime juice
       1 tb Vegetable oil
       2 tb Water
       1 ts Sugar
  
   Coat chicken with Tex-Mex Spice Mix. Cover and chill 8
   hours.
   
   Cook chicken in a large nonstick skillet coated with
   cooking spray over medium heat 4-5 mins on each side.
   Chill.
   
   Chop chicken and place in a medium bowl. Add mango and
   next 4 ingredients; toss with Spicy Southwestern
   Dressing.
   
   Place each tortilla in a medium-size microwave-safe
   bowl. Microwave at high 1.5 mins or until crisp.
   
   Place lettuce into tortilla shells and top with
   chicken mixture.
   
   To make Tex-Mex spice mix:
   
   Combine all spice mix ingredients thoroughly and store
   mixture in a sealed container in a cool, dark, dry
   place up to 3 months. Yields 8.5 tablespoons.
   TO MAKE SPICY SOUTHWESTERN DRESSING:
   Combine all dressing ingredients. Yeilds 6 tablespoons.
  
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