Ranch Chicken Salad in Taco Bowls (Low~Fat)

4 boneless, skinless chicken breasts cut in half lengthwise
1 cup mild salsa  (homemade or from a jar)
1 tsp onion powder
1 can diced green chiles
2 Tbls lime juice


Trim any fat from the chicken.  Place the chicken along with the salsa, onion powder, chiles and lime juice in your slow cooker.   Cook on low for about 5 hours or until tender.  Remove from the sauce and cool.  Cut or shred the chicken into bite sized pieces.

8 medium sized reduced fat flour tortillas

For the taco bowls, combine the following ingredients.
1/4 cup lime juice
1 tsp garlic powder
1/4 tsp cumin
Mix into a small bowl.  

If you have the baking pans for taco bowls, you can use them.  If not, you can make your taco bowls by turning over a muffin or cupcake baking pan.  Heat the flour tortillas in the microwave on high for 1 minute to soften. Place one tortilla over the top of one of the upside down muffin spaces while it's still warm.  Press to the sides of the muffin space. Do this for the remaining tortillas.  Using a pastry brush, brush the lime juice mixture over the top of each tortilla.  Sprinkle with salt, if desired.  Bake 10 minutes at 350 degrees or longer for desired crispness.  Remove the pan from the oven and let cool .  Don't worry if they spread out a little bit.  They will work to hold the salad.

For Salad:
Shredded lettuce, diced tomatoes, diced red onion and shredded low-fat cheddar cheese
Regular or Light Ranch Dressing
Favorite Salsa

In a large bowl toss together the lettuce, tomatoes, onion and cheese.

Take a tortilla bowl off the muffin pan and place an amount in each taco bowl and top with chicken pieces.  Drizzle with the Ranch dressing.  Fill remaining taco bowls with salad, chicken and the Ranch dressing.  Top with your favorite salsa, if desired. 

Serves 8