Ingredients
1
cup fresh parsley
1/2
cup fresh cilantro leaves
3/4
cup part skim ricotta cheese
1
tablespoon green pepper sauce
1
container (6 oz) Yoplait® Light Fat Free Key lime pie yogurt
1 1/2
lb ground chicken
1/3
cup warm water
1
package (1 oz) Old El Paso 25% less-sodium taco seasoning mix
1
can (11 oz) whole kernel corn with red and green peppers, drained
1
bag (16 oz) lettuce salad mix (iceberg lettuce, cabbage and carrots)
2
large tomatoes, coarsely chopped (2 cups)
1
cup shredded cheddar-Monterey Jack cheese (4 oz)
1
cup coarsely crushed blue corn tortilla chips (1 1/2 oz)
1
large tomato, if desired for garnish
Preparation
In food processor, process parsley and cilantro with on-and-off motions until finely chopped. Add ricotta cheese, pepper sauce and yogurt; process until well blended. Pour into quart-size resealable food-storage plastic bag. Seal bag; refrigerate sauce until needed.
In 10-inch nonstick skillet, cook ground chicken over medium-high heat, stirring frequently, until no longer pink; drain if necessary. Stir in water, taco seasoning mix and corn. Cook 2 to 3 minutes, stirring occasionally, until thoroughly heated and slightly thickened.
In 3- to 4-quart glass bowl, layer salad mix, chopped tomatoes, cheese, chicken mixture and tortilla chips. Cut hole in one bottom corner of bag of sauce; pipe sauce in coil over salad. For garnish, cut skin of large tomato to form a rose; place in center of salad.
