Chicken Taco Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 Tbsp. Fat free sour cream1/2 Breast Boneless Skinless Chicken2 tsp. Low-Sodium Taco Seasoning1/8 cup Kraft Finely Shredded Sharp Cheddar Cheese1/2 cup La Preferida Black Beans (canned)1.5 cups Iceberg Lettuce1 Tbsp. SalsaOlive oil as needed to cook chicken
Makes 1 very large salad.
Chop up half an uncooked, skinned and boned chicken breast.
Put some olive oil in a pan and add some taco seasoning, and add the chicken and cook until no longer pink.
Add about half a cup of water, or less, and more taco seasoning. Let it cook for a little longer, then scoop out the chicken, leaving the olive oil and water seasoned mixture in the pan (there's oil in it so it's not very healthy, so I just throw it out).
Mix the sour cream with about a teaspoon of seasoning and the salsa.
Rinse and drain the beans, if you want.
Add the cheese, sour cream mixture, beans, and chicken on top of the lettuce.
Enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user DONTEATMENOOO.
Chop up half an uncooked, skinned and boned chicken breast.
Put some olive oil in a pan and add some taco seasoning, and add the chicken and cook until no longer pink.
Add about half a cup of water, or less, and more taco seasoning. Let it cook for a little longer, then scoop out the chicken, leaving the olive oil and water seasoned mixture in the pan (there's oil in it so it's not very healthy, so I just throw it out).
Mix the sour cream with about a teaspoon of seasoning and the salsa.
Rinse and drain the beans, if you want.
Add the cheese, sour cream mixture, beans, and chicken on top of the lettuce.
Enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user DONTEATMENOOO.
Nutritional Info Amount Per Serving
- Calories: 423.8
- Total Fat: 14.4 g
- Cholesterol: 91.3 mg
- Sodium: 1,009.0 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 8.2 g
- Protein: 41.8 g
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