Chili's Chicken Club Tacos

I went to Chili's a while back with my awesome sister-in-law, Carrie.  I love Chili's, but I don't eat there nearly as often as I'd like.  However when I'm there, I do the unthinkable and take notes on the menu so I can make my own knock-off versions at home.  Their food is so simple and fresh, not to mention pretty easy to recreate.

The marinated, grilled chicken is the key to making these tacos delicious.  If you can plan ahead and marinate the chicken overnight or for at least a few hours, you won't be sorry.  When you're grilling thin strips of chicken, line the grill with aluminum foil to prevent the chicken from falling through the grill.  The rest is just using fresh, delicious produce and crispy bacon.

Chili's Chicken Club Tacos

Serves 6-8

4 boneless skinless chicken breasts, cut into half inch slices

1 pkg. McCormick grill mates southwest flavor, made according to package directions

8-10 slices bacon, cooked until crispy

Fresh flour tortillas

Fresh lettuce

Diced tomatoes

Shredded cheddar and Monterrey jack cheese

Southwest or Chipotle Ranch dressing

Marinate the chicken in the Southwest marinade overnight or for at least 4 hours.  Then grill the chicken until cooked through.  (Don't forget to line the grill with aluminum foil to prevent the chicken from falling through the grill.)  While the chicken is grilling, cook the tortillas according to package directions.  To assemble, place a few chicken strips in the center of each tortilla.  Top with lettuce, cheese, diced tomatoes, bacon and salad dressing.  Serve with beans or Mexican rice.

Source: A Mommy's original recipe

Read more »

Berry-Mandarin Tossed Salad

According to the calendar its supposed to be Spring.  Mother Nature apparently thinks otherwise (at least in my neck of the woods).  So I'm doing all the Spring-like things I can to help it along.  This salad is full of the very best of Spring.  Spinach, strawberries and spring greens make this fresh and delicious.  I will warn you, the dressing is a funky mix of flavors, and you'll wonder how its going to taste on a salad with fruit in it.  But let me tell you, it is sooo good!  But, one of my favorite parts of this salad is the bacon.  It adds a nice bit of saltiness that really compliments the rest of the salad.  My only complaint is that it needs more fruit and bacon in it.  They got a little lost in the greens.  So keep that in mind when you make this.

Berry-Mandarin Tossed Salad
Serves 12-15

Dressing:

1/4 cup sugar
2 Tbs. cider vinegar
2 Tbs. honey
1 1/4 tsp. lemon juice
1/2 tsp. paprika
1/2 tsp. ground mustard
1/2 tsp. grated onion
1/4 tsp. celery seed
Dash salt
1/3 cup vegetable oil

Salad:

6 cups torn greens (Romain holds up best with the dressing and the fruit)
2 cups fresh spinach
2 cups sliced fresh strawberries
1 can Mandarin oranges, drained
1 medium sweet onion, sliced into rings
1/3 cup slivered almonds (I forgot to put these in)
4 bacon strips, cooked and crumbled

In a 2 cup microwave safe bowl, combine the first 9 ingredients.  Microwave, uncovered, on  high for 1 1/2-2 minutes and stir until sugar is dissolved..  Whisk in the oil.  Cover and refrigerate until serving.  In a salad bowl, combine the greens, strawberries, oranges, onion, almonds and bacon.  Drizzle with dressing right before serving and gently toss to coat.

Source:  Kimmy

Read more »