1/2 cup chopped onion
2 tablespoons butter or margarine
2 cups diced cooked chicken (or turkey)
1 (1.25 oz.) pkg Taco Seasoning
3/4 cup water
1/2 teaspoon salt
1/4 teaspoon garlic salt
4 Taco Salad Shells
Lettuce
Diced Tomatoes
Grated Cheddar Cheese
Picante Sauce
Sour Cream

Cook onion in butter in skillet until transparent. Add chicken, taco seasoning, water, salt, and garlic salt. Mix well. Simmer for about 15 minutes, stirring frequently.

Heat salad shells in 375 deg F. oven 7-8 minutes. Fill with lettuce. Spoon chicken mixture over letter. Top with tomatoes and cheese, then picante sauce. Top with a dollop of sour cream. Enjoy!

*Note: 1. We like lots of the meat mixture on our salads, so I get about 4 taco salads from this recipe. You will get more salads if you prefer less meat on your salad.
*Note: 2. I use Hunt's diced tomatoes, drained, for my salads because they have a better flavor than most of the store-bought tomatoes.