Chicken Posole Salad

Ingredients
- 1½ lb boneless, skinless chicken breasts, thinly sliced
- 1 (1-oz) envelope taco seasoning mix
- 2 Tbsp olive oil
- 2 (15.5-oz) cans hominy, drained
- 1 (18-oz) pkg chopped romaine lettuce
- 1 (16-oz) pkg tricolor coleslaw
- 2 cups sliced radishes
- 1 (6-oz) pkg crumbled feta cheese
- 1 (9-oz) bottle creamy salsa verde
- 1 (4-oz) pkg tricolor tortilla strips
Instructions
- Toss together chicken and seasoning. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 5 minutes. Add hominy to skillet; cook 1 to 2 minutes, stirring, until chicken is done; remove from heat, and cool slightly.
- Toss together romaine, coleslaw, and radishes in a large bowl; divide among 6 plates.
- Top each with chicken mixture and cheese. Drizzle with sauce, and top with tortilla strips.
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