3
large, cooked
chicken breasts
, or 1 small deli-roasted chicken
1/3 cup
whole black
olives
1
large
tomatoes
1/4 cup
sour cream
, preferably light
1/4 cup
mayonnaise
, preferably light
3
green onions
, thinly sliced
1 tbsp
medium or hot
salsa
2 tbsp
ground
cumin
1 to 2
jalapenos
, minced, or 1 tbsp diced, canned green chilies, drained (optional)
1 cup
shredded romaine or iceberg
lettuce
1/4 cup
grated
cheddar
10
super-size
taco shells
, or 12 regular-size taco shells
Instructions
If using cooked chicken breasts, slice into thin strips. If using a deli-roasted chicken, remove skin, then tear meat into bite-size pieces. Pit olives, then coarsely chop. Slice tomato in half, squeeze out seeds and coarsely chop. In a large bowl, stir sour cream with mayonnaise, onions, salsa, cumin and jalapeños, if using. Then stir in chicken, olives, tomato, lettuce and cheese. Just before serving, spoon mixture into taco shells. Serve with extra salsa for dipping. If making ahead, do not add lettuce. Cover and refrigerate up to 1 day. Stir in lettuce before filling shells.
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