Ground Chicken and Salsa Salad


1 lb ground chicken
1 clove garlic, minced
35 g taco seasoning
1/2 cup water
1/2 medium onion, chopped
1/2 green bell pepper, chopped
2 cups broken tortilla chips
1/2 cup chopped jalapeno peppers
3/4 cup sliced black olives
1 cup shredded cheddar cheese
2 cups shredded iceberg lettuce
1 cup sour cream
1/2 cup chunky salsa
1 large tomato, chopped


  1. Preheat oven to 400ºF
  2. Stir-fry ground chicken and garlic in a skillet over medium heat. When chicken is no longer pink (5 to 7 minutes), mix in taco seasoning and water until well blended. Continue cooking until almost all the liquid is gone (about 5 minutes).
  3. Add onion and green pepper. Toss to combine. Remove and set aside.
  4. Spread half of the tortilla chips in a 2 L casserole. Add meat mixture over the chips. Sprinkle jalapeno peppers and olives over meat and top with remaining tortilla chips. Spread cheese over chips and bake, uncovered, for 30 minutes.
  5. Remove from oven and top with lettuce, sour cream, salsa and tomato. Serve.

Makes 6 servings.

Source: Canadian magazine

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