0
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
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.
Calories 178, Protein 14.7g, Carbohydrates 10.9g, Fat 8.5g, Fibre 1.5g, Sodium 167mg.