Recipes:
# Chicken Tacos
## INGREDIENTS
3 skinless, boneless chicken breasts (4 ounces each)
1 cup salsa, divided
1 (7-ounce) can Mexican corn, drained
1/2 cup canned black beans, drained
8 crisp or soft taco shells
1 1/2 cups shredded lettuce
1/2 cup finely shredded Cheddar cheese
1 small tomato, chopped
SERVES 4
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## Make Ahead
Prepare the taco filling through step 3 up to 24 hours ahead. Reheat before filling the taco shells.
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## VARIATION
Dress up these tacos by adding chopped black olives and sour cream as a garnish.
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### 1
Cut chicken into small pieces. Spray a large skillet with cooking spray. Heat skillet over medium heat; add chicken and 1/2 cup salsa.
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### 2
Cook, stirring, for about 5 minutes or until chicken is cooked through. Add corn and beans; mix well.
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### 3
Simmer until slightly reduced, about 3 minutes. Spoon chicken mixture into taco shells.
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### 4
Divide lettuce, cheese and tomato among taco shells. Arrange on a serving plate. Serve hot with remaining salsa.
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## Make It Quicker
• A quick way to shred lettuce is to cut a head of iceberg lettuce in half vertically. Put the flat side down on the chopping block and slice the lettuce crosswise into very thin strips. Or you can buy pre-shredded lettuce in some grocery store produce sections.
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