Ingredients:

• 2 large sweet onions, thinly sliced
• 2 tablespoons olive oil
• 1 red bell pepper, cored, seeded and thinly sliced
• 4 skinless, boneless chicken breasts
• 1 teaspoon cumin
• 1 teaspoon freshly ground black pepper
• 1 teaspoon olive oil
• 8 (8 inch) flour tortillas
• 2 cups baby spinach Salt to taste

Sauce:

• 1 cup sour cream or mayonnaise
• 1/3 cup finely chopped red onion
• 2 teaspoons lemon juice
• 4 teaspoons prepared horseradish

Directions:
Heat 2 teaspoons olive oil in large non-stick skillet over high heat. Add onion and saute 5 minutes. Reduce heat to medium-low, cover and cook 15 minutes, stirring frequently. Add red pepper and continue cooking 5 minutes. Set aside.

Season chicken with cumin and pepper. Heat oil in nonstick grill pan or skillet over medium-high heat. Cook 3 to 4 minutes on each side until lightly browned and juices run clear. Season with salt. Slice into 1/4 inch strips.

While chicken is cooking, whisk sauce ingredients in medium bowl. Place 1/4 cup spinach over each tortilla. Divide chicken evenly, top with onions, peppers and horseradish sauce. Recipe serves 4 (serving size: 2 tacos).

http://www.bellybytes.com/recipe/chicken/soft-chicken-tacos.html<

Ingredients:

• 4 to 12 inch burrito-size tortillas
• Four chicken breast halves, boneless and skinless (5 to 6 oz. each)
• 4 teaspoons Cajun seasoning
• 1 tablespoon vegetable oil
• One pound iceberg lettuce cut into 1-inch slices (8 cups packed)
• Six ounces romaine lettuce, cut into 1-inch sliced (4 cups packed)
• 1 cup coarsely shredded carrots
• 1/4 cup sliced red cabbage
• 1/2 cup coarsely shredded Monterey Jack cheese
• 1/2 cup coarsely shredded Cheddar cheese
• 1/2 cup prepared ranch salad dressing
• 2 cups diced tomato

Directions:
Heat oven to 375 degrees. Grease two Tortilla/Taco Shell Molds or medium oven-safe bowls. Press tortilla into each pan, making sure the tortilla follows the shape of the pan. Bake 10 to 12 minutes, until golden. Let cool in pans 5 minutes. Carefully remove tortilla shells and cool on wire rack. Repeat with remaining two tortillas.

Meanwhile, sprinkle chicken with Cajun seasoning. Heat oil in a large skillet over medium-high heat. Add chicken and cook 7 minutes per side, until cooked through.

Toss the lettuces, carrots and cabbage in a large bowl. Toss cheeses in another bowl. Fill each tortilla shell with 3 cups packed lettuce mixture, top with 2 tablespoons dressing, 1/4-cup cheese, 1/2-cup tomatoes and one chicken breast, sliced. Pass remaining dressing.

Ingredients:

• Two skinless, boneless chicken breast halves
• One (1.27 ounce) packet dry fajita seasoning mix
• One (15 ounce) can black beans, rinsed and drained
• One (11 ounce) can Mexican-style corn
• 1/2 cup salsa
• One (10 ounce) package mixed greens
• One onion, chopped
• One tomato, cut into wedges

Directions:
Rub the chicken with 1/2 of fajita seasonings. Grill or pan fry until cooked through, let cool then chop. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm. Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean/corn mixture. If desired top with shredded cheese and tortilla chips.

Recipe makes four to six servings Chicken Fiesta Salad.