Chicken Taco Salad Sundaes Recipe
Get flavors from the Southwest in a matter of minutes. Layered with Dash™seasoned chicken, cherry tomatoes, shredded lettuce and Monterey Jack cheese, this taco salad is the ultimate dinnertime experience.
- Cook Time: 15 Minutes
- Yield: 2
Ingredients
- 1/2 onion, chopped
- 1/2 tsp Extra Spicy Seasoning Blend
- 12 slice white bread, crusts trimmed
- 1/2 cup mayonnaise
- 3 tbsp melted butter
- 3/4 cup sour cream
- 1/4 tsp Onion & Herb Seasoning Blend
- 2/3 cup shredded Monterey Jack cheese
- 1/2 cup salsa
- 1/4 cup chopped celery
Directions
- Preheat oven to 350 degrees.
- Lightly butter six jumbo muffin cups.
- For each bread cup, place a slice of bread halfway over another; roll flat with rolling pin.
- Press into prepared cups.
- Brush insides with melted butter; sprinkle lightly with Onion & Herb Seasoning Blend.
- Bake at 350 degrees for 10 to 15 minutes until bread is toasted.
- Cool 5 minutes; remove from pan to wire rack to cool completely.
- Combine chicken, celery, onion, mayonnaise and Extra Spicy Seasoning Blend in a bowl until well mixed.
- Divide evenly among six toast cups.
- Top each with layer of lettuce, then layer of salsa, finally layer of sour cream.
- Sprinkle each with cheese and garnish with cherry tomato in center.
- Optional garnishes include black olives and chopped green onion.
