Chicken Taco Salad

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 Tbs. canola oil

1 small yellow onion, diced

3 garlic cloves, minced

1 lb. cooked chicken, shredded

1 1/4 tsp. ground cumin

1 1/2 tsp. chili powder

1/8 tsp. cayenne pepper, or to taste

2 tomatoes, diced

1/2 cup chopped fresh cilantro

1 tsp. chopped fresh oregano

Salt, to taste

1/3 cup chicken stock or water

Canola oil for frying

6 flour tortillas, each 8 inches in diameter

3 cups shredded iceberg lettuce

2 cups cooked black beans or pinto beans

1 cup crumbled queso fresco or feta cheese

3/4 cup chopped tomatoes

6 Tbs. chopped fresh cilantro

1 avocado, pitted, peeled and sliced

3/4 cup Frontera fire-roasted tomato cilantro salsa, plus more for serving*

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