- 1 cup fresh parsley
- 1/2 cup fresh cilantro leaves
- 3/4 cup part-skim ricotta cheese
- 1 tablespoon green pepper sauce
- 1 (6 ounce) container Yoplait® Light Fat Free Key lime pie yogurt
- 1 1/2 pounds ground chicken
- 1/3 cup warm water
- 1 (1.25 ounce) package Old El Paso® 40% less-sodium taco seasoning mix
- 1 (11 ounce) can Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
- 1 (16 ounce) bag lettuce salad mix (iceberg lettuce, cabbage and carrots)
- 2 large tomatoes, coarsely chopped
- 1 cup shredded Cheddar-Monterey Jack cheese
- 1 cup coarsely crushed blue corn tortilla chips
- Garnish:
- 1 large tomato (optional)
- 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.