Taco-Ranch-Chicken Sandwiches - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A tangy sauce complements the chicken in these warm pocket sandwiches.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 medium boneless skinless chicken breast halves, cut into small cubes (about 1 1/2 cups)
- 1/4 cup finely chopped red onion
- 2 1/2 tablespoons Old El Paso™ Taco Seasoning Mix (from 1-oz. pkg.)
- 1 1/2 cups ranch dressing
- 4 oz. (1 cup) finely shredded Cheddar cheese
- 1 medium Italian plum tomato, diced (1/2 cup)
- 1 tablespoon chopped fresh cilantro
- 1 clove garlic, minced (1/2 teaspoon)
- 1 (16.3-oz.) can Pillsbury™ Grands!™ Homestyle Refrigerated Buttermilk Biscuits
- 1 tablespoon grated Parmesan cheese
- 2 cups shredded iceberg lettuce
Instructions
- Heat oven to 375 °F. Lightly spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, heat oil over medium heat until hot. Add chicken and onion; sprinkle with 1 rounded teaspoon of the taco seasoning mix and mix thoroughly. Cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat.
- In medium bowl, mix ranch dressing and 2 tablespoons of the taco seasoning mix until well blended. Place 1 cup dressing mixture in small serving bowl; set aside. To remaining salad dressing mixture in medium bowl, stir in Cheddar cheese, tomato, cilantro, garlic and chicken mixture.
- Separate dough into 8 biscuits. Place 4 biscuits on sprayed cookie sheet; with fingers, press each into 5-inch round. Place rounded 1/2 cup chicken mixture on center of each biscuit. Press remaining 4 biscuits into 5-inch rounds; place over topped biscuits on cookie sheet, making sure top and bottom edges match up. Press edges firmly to seal.
- Lift edges of filled biscuits off cookie sheet and with scissors, snip edges 1/4 inch deep and 1/2 inch apart all the way around to make a fringed look. In small bowl, mix Parmesan cheese and 1/8 teaspoon of the taco seasoning mix. Rub cheese mixture over tops of biscuits.
- Bake at 375 °F. for 16 to 22 minutes or until deep golden brown. Cool on cookie sheet 3 to 5 minutes. Meanwhile, place serving bowl of dressing mixture in center of large platter; arrange shredded lettuce around bowl.
- Remove sandwiches from cookie sheet; cut each in half. Arrange sandwich halves on lettuce around bowl of sauce.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Chicken Breast.
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