WARM CHICKEN TACO SALAD

"Layer up your favorite taco fillings, including spicy and healthful ground chicken, in a salad topped with a Zesty Cilantro Sauce."

FOR THE ZESTY CILANTRO SAUCE:
1 cup fresh parsley
1/2 cup fresh cilantro leaves
3/4 cup part skim ricotta cheese
1 tablespoon green pepper sauce
1 (6 oz) container Yoplait Light Fat Free Key lime pie yogurt
FOR THE SALAD:
1 1/2 lb ground chicken
1/3 cup warm water
1(1.25 oz) package Old El Paso 40% less-sodium taco seasoning mix
1 (11 oz) can Green Giant Mexicorn whole kernel corn with red and green peppers, drained
1 (16 oz) bag lettuce salad mix (iceberg lettuce, cabbage and carrots)
2 large tomatoes, coarsely chopped (2 cups)
1 cup shredded Cheddar-Monterey Jack cheese (4 oz)
1 cup coarsely crushed blue corn tortilla chips (1 1/2 oz)
1 large tomato, if desired for garnish

TO MAKE THE SAUCE:
In food processor, process parsley and cilantro with on-and-off motions until finely chopped. Add ricotta cheese, pepper sauce and yogurt; process until well blended. Pour into quart-size resealable food-storage plastic bag. Seal bag; refrigerate sauce until needed.

TO MAKE THE SALAD:
In 10-inch nonstick skillet, cook ground chicken over medium-high heat, stirring frequently, until no longer pink; drain if necessary.

Stir in 1/3 cup warm water, taco seasoning mix and corn. Cook 2 to 3 minutes, stirring occasionally, until thoroughly heated and slightly thickened.

In 3- to 4-quart glass bowl, layer salad mix, chopped tomatoes, cheese, chicken mixture and tortilla chips. Cut hole in one bottom corner of bag of sauce; pipe sauce in coil over salad. For garnish, cut skin of large tomato to form a rose; place in center of salad.

Makes: 8 servings (1 1/2 cups each)
Source: Pillsbury, Dianna Wara, Washington, IL, Bake-Off 42, Orlando, 2006, $10,000 3-A-Day Dairy Award Winner