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Recipe in Pictures

Quick and Easy Taco Salad

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Here's the recipe for Quick and Easy Taco Salad without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.

Step Three: Cook the chicken (cont.)

Add the water and adjust the heat so that the liquid is simmering. Cook, stirring frequently, until the sauce reduces and thickens. When there's only about 2 tablespoons of sauce left, you're done.

Add water and simmer

Continue simmering

Continue simmering as the liquid reduces

Continue simmering as the liquid reduces (3)

It might appear from the photograph that the pan is tilted, but it's not. This is how it should look when the sauce is completely reduced.

Continue simmering as the liquid reduces (3)

Remove the taco filling to a bowl and allow to cool for a few minutes, then refrigerate until ready to serve. If you're in a hurry, you can put the bowl in a sink filled with ice (or even in the freezer if time is that short). You'll want to stir the mixture a few times as it cools.

On ice

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