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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 325.0
  • Total Fat: 10.5 g
  • Cholesterol: 47.3 mg
  • Sodium: 700.7 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 8.9 g
  • Protein: 26.6 g

View full nutritional breakdown of Taco Salad calories by ingredient
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Taco Salad

Submitted by: CATMARTENS


Number of Servings: 6

Ingredients

    2 10 oz. bags Fresh Express Hearts of Romaine
    15 oz. can No Salt Added BLACK BEANS, rinsed and drained
    3.8 oz can Sliced Black Olives, drained
    1 large Avocados, mashed
    1/3 cup Fat Free Sour Cream
    3 TBSP Wish-bone Fat Free Italian Dressing
    1 TBSP.Diced Green Chiles
    1/2 tsp. Minced Onion (dried)
    1/2 tsp. Chili Powder
    1 Med. Tomatoes, cut into wedges
    1/3 cup Shredded 2% Mexican Four Cheese blend
    3 Mission white corn tortillas - super size toasted until crispy and cut into pieces
    1 lb.Chicken Boneless Skinless Chicken Breast, cubed
    1 Envelope Lawry's Chicken Taco Spice & Seasoning,

Directions

In salad bowl combine lettuce, beans and olives; chill.
To make dressing, blend avocado and sour cream. Stir in Italian dressing, green chiles, onion, chili powder, salt and pepper to taste; mix well. Chill. Spray pan with cooking spray and cook chicken until no longer pink. Add taco seasoning and 3/4 cup of water. Bring to a boil and simmer on low uncovered, stirring occasionally for about 5 minutes, or until chicken is thoroughly cooked. Spoon Avocado dressing in center of salad. Arrange tomato wedges in circle atop salad. Top with chicken and shredded cheese. Trim bowl with tortilla chips. To serve, toss salad.

Serving Size: Makes 6, 2 1/2 Cup Servings approximately

Number of Servings: 6

Recipe submitted by SparkPeople user CATMARTENS.






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