Crunchy Chicken Taco Salad

Food Service Search Staff

INGREDIENTS:48 6-inch corn tortillas
2 tsp. garlic salt
1 tsp. coriander, ground
1 tsp. cumin, ground
1½ cups cornmeal
1 Tbsp. chili powder
1 Tbsp. garlic salt
1½ Tbsp. cumin, ground
4 lbs. boneless chicken breast, cut into strips
3 lbs. mixed greens, torn
4 lbs. plum tomatoes, coarse dice
8 ears corn kernels, fresh roasted
1 qt. California Ripe Olives, whole
3 cups Cheddar cheese, shredded

Spicy Salsa Vinaigrette:
1 cup vegetable oil
1 cup red wine vinegar
1 Tbsp. oregano leaves, ground
1 tsp. salt
1 qt. salsa, thick, medium DIRECTIONS:Cut tortillas into ¼-inch strips. Deep fry in hot oil 1 minute or until crisp; drain. Toss with combined garlic, salt, coriander and cumin. Combine cornmeal and seasonings. Coat chicken with cornmeal mixture. Deep fry 1 minute or until done. Arrange greens, tomatoes, corn, olives, cheese, chicken and tortilla strips on serving plates. Serve with Spicy Salsa Vinaigrette. For vinaigrette, whisk together oil, vinegar and seasonings. Blend in salsa. SERVINGS:24 servings, 2 cups each From: PHOTO CREDIT:Photo Credit: CALIFORNIA OLIVE INDUSTRY