Chicken Taco Salad

• 4 cups water
• 3/4 pound chicken tenderloins
• 1/4 cup minced fresh cilantro
• 1/4 cup finely chopped red onion
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon hot pepper sauce
• 1/4 teaspoon grated lime zest
• 1/4 teaspoon taco seasoning
• 2 cups chopped lettuce
• 1 plum tomato, finely chopped
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped dry roasted peanuts

1. In a
2. , bring water to a boil. Reduce heat; add chicken. Poach, uncovered, for 8-10 minutes or until no longer pink. Drain and cool slightly. Cut chicken into cubes.
3. In a small bowl, combine the cilantro, onion, lime juice, oil, pepper sauce, lime peel, taco seasoning and chicken. Cover and refrigerate for 1 hour.
4. Just before serving, toss the chicken mixture with the lettuce, tomato, cheese and peanuts.

water, chicken, fresh cilantro, red onion, lime juice, olive oil, hot pepper, lime zest, taco seasoning, chopped lettuce, tomato, cheddar cheese, peanuts

Taken from www.tasteofhome.com/recipes/chicken-taco-salad/ (may not work)