Saigon Noodle Salad

These Saigon Noodle Salad are a great change from regular Mexican-style tacos.
A quick, cool summer dinner made with leftover rotisserie chicken. Naturally,
you can use any type of chicken cooked the way you like;
just be sure to shred it for real tacos.

Description

Ingredients

• ½ cup ranch dressing
• ¼ cup reduced-fat sour cream
• 1 (1 ounce) packet taco seasoning mix,
  divided
• 1 tablespoon mild chunky salsa
• 2 cups shredded rotisserie chicken
• 8 (6 inch) corn tortillas
• shredded lettuce
• 1 tomato, chopped
• 4 green onions, sliced
• 1 (4 ounce) can sliced black olives
• 1 avocado - peeled, pitted and diced
  (Optional)
• 1 cup shredded Colby-Monterey Jack
  cheese

Directions

1. Step 1
   
   Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in
   a small bowl. Cover and refrigerate until serving.
   
   
2. Step 2
   
   Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper
   or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3
   minutes.
   
   
3. Step 3
   
   Warm tortillas in a skillet for about a minute on each side to make them pliable.
   Place a scoop of chicken on the tortilla and top with lettuce, tomato, green
   onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.