CHICKEN TACO PARTY
If you don't have cooked chicken on hand, it's a snap to cook up some chicken breasts. But you can make life real easy by picking up a cooked chicken at the supermarket. Just shred the meat, discarding the skin and bones. The yogurt in the Ranch Dressing 'lightens' it up.
8 flour tortillas (7 1/2-inch diameter)
4 cups coarsely shredded cooked chicken
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper, to taste
1 head romaine lettuce, tough outer leaves removed, thinly sliced crosswise
2 ripe tomatoes, cut into 1/4-inch dice
1 cup slivered fresh basil leaves
1/2 cup Ranch Dressing, see recipe
1/2 cup Laurie's Groovy Guacamole, see recipe
1. Preheat the oven to 350°F. Wrap the tortillas in foil and warm them in the oven for 15 minutes.
2. Place the chicken in a large bowl and toss it with the lemon juice, salt and pepper.
3. To serve, place the warm tortillas in a napkin-lined basket to keep them warm. Place bowls of the chicken, lettuce, tomatoes, basil, Ranch Dressing and Guacamole alongside. Guests build their own tacos by filling warm tortillas with about 1/2 cup of the chicken. Top with lettuce, tomatoes, basil, and a tablespoon each of the Ranch Dressing and the Guacamole. Fold the two sides in and enjoy!
8 portions
RANCH DRESSING
1/3 cup mayonnaise
1/3 cup plain nonfat yogurt
1/2 cup buttermilk
2 teaspoons finely grated onion
1 small clove garlic, pressed
1 teaspoon snipped fresh chives
Salt and freshly ground black pepper, to taste
Whisk together the mayonnaise, yogurt and buttermilk. Stir in the onion, garlic and chives. Season with salt and a generous grind of pepper. Refrigerate covered for up to 8 hours, or until ready to use.
1 1/3 cups
LAURIE'S
GROOVY GUACAMOLE
3 ripe Hass avocados, peeled and pitted
3 tablespoons fresh lime juice
1 teaspoon finely minced garlic
1/2 cup seeded and diced (1/4 inch) ripe tomatoes
2 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper, to taste
1. Place one avocado, the lime juice, and the garlic in a food processor and process until smooth.
2. Using a fork, coarsely mash the remaining 2 avocados in a bowl.
3. Add the pureed avocado, the diced tomato and the cilantro. Stir to combine. Season with salt. Serve immediately.
2 cups