Made this tonight with thawed previously roasted chicken breasts. Shredded it into a non-stick pan, heated it gently, sprinkled with a tsp or so of taco seasoning and then added ranch and salsa mixture. Served chopped fresh tomato on top and Kraft Kitchens Cuban Black Bean soup on the side. My husband loved it. I quite enjoyed it. Will add chopped green onion to salad next time.
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