Title: Chicken Taco Salad
Categories: Tex 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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