*  Exported from  MasterCook II  *

                    Chicken Taco Salad with Pineapple

Recipe By     : Patti Perez
Serving Size  : 4    Preparation Time :1:00
Categories    : Ethnic - Mexican                 Main Dishes
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 250      Grams         Chicken Breast Filet -- (9 ounces)
   1      Tablespoon    Cumin Seed,Ground
   1      Cup           Water
   2      Cloves        Garlic,Chopped Fine
   2      Stalks        Celery,Minced
     1/2  Teaspoon      Salt
   1      Medium        Onion,Minced
   2      Tablespoons   Vegetable Oil
     1/2  Teaspoon      Hot Red Chili Pepper, Ground
   1      Can           Pineapple Chunks in Own Juice
   3                    Tomatoes,Small,Diced
   2      Cups          Guacamole
   2      Cups          Cheddar Cheese,Grated
  18                    Taco Shells
     1/2  Pint          Sour Cream
   1      Cup           Salsa (see recipe)
   2                    Limes (or Lemons)

To prepare chicken:

1)  Cut the chicken into small pieces.

2)  Heat the oil in a frying pan and saute the celery, onion and garlic until the onion is golden (about 5 mins.).

3)  Add the chicken and fry until the pink color is completely gone.

4)  Add the cumin, water, hot red pepper and salt and cook until the water boils away.

Other salad items:

  - Pineapple chunks, cut into smaller pieces.
  - Cheddar cheese, grated
  - Tomatoes, diced
  - Taco shells, heated in microwave 1 minute on HIGH
  - Guacamole
  - Sour cream
  - Salsa
  - Lime (or lemon) juice
  - Lettuce

To make salad:

  - Crumble the heated taco shells (at least 2 per person to start with) and top with your choice of the above toppings.

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