Title: Chicken taco salad
 Categories: Tex-mex, Poultry
      Yield: 4 Servings
 
      4    4-oz skinned and boned
           -chicken breast halves
      1 tb Tex-Mex spice mix
           Vegetable cooking spray
      1 c  Chopped mango (1 medium
           -mango)
    1/2 c  Chopped green pepper
    1/2 c  Chopped sweet red pepper
    1/2 c  Chopped jicama
      1 tb Chopped fresh cilantro
           Spicy southwestern dressing
      4    10-inch flour tortillas
      6 c  Shredded bibb lettuce

MMMMM---------------------TEX-MEX SPICE MIX--------------------------
      3 tb Chili powder
      2 tb Ground cumin
      1 tb Ground black pepper
      1 tb Salt
      1 tb Garlic powder
  1 1/2 ts Ground red pepper

MMMMM----------------SPICY SOUTHWESTERN DRESSING---------------------
      1 tb Tex-Mex Spice Mix
      2 tb Lime juice
      1 tb Vegetable oil
      2 tb Water
      1 ts Sugar
 
  Coat chicken with Tex-Mex Spice Mix. Cover and chill 8 hours.
  
  Cook chicken in a large nonstick skillet coated with cooking spray
  over medium heat 4-5 mins on each side. Chill.
  
  Chop chicken and place in a medium bowl. Add mango and next 4
  ingredients; toss with Spicy Southwestern Dressing.
  
  Place each tortilla in a medium-size microwave-safe bowl. Microwave
  at high 1.5 mins or until crisp.
  
  Place lettuce into tortilla shells and top with chicken mixture.
  
  To make Tex-Mex spice mix:
  
  Combine all spice mix ingredients thoroughly and store mixture in a
  sealed container in a cool, dark, dry place up to 3 months. Yields 8.5
  tablespoons. TO MAKE SPICY SOUTHWESTERN DRESSING: Combine all dressing
  ingredients. Yeilds 6 tablespoons.