Southwestern Chicken Taco Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
For dressing:1/2 of an avocado1/2 cup Cilantro, raw 1 tbsp Lime Juice, juice of 1 lime 1/2 cup Yogurt Plain Greek Yogurt, non-fat 1/3 cup Water, tap 1/2 tsp Kosher Salt 2 cloves Garlic minced1/2 tbsp CuminFor Salad:1 tbsp Olive Oil 1 lb boneless skinless chicken breast 2 tsp Taco Seasoning 9 cups, shredded Romaine Lettuce (salad) 1 cup Kraft Natural Cheese Mexican Style Cheddar Jack Finely Shredded 1 cup Great Value Black Beans 1 fruit without skin and seeds Avocados, California (Haas) 1 cup kernels Yellow Sweet Corn, Frozen 1 cup Tomatoes - sm cherry tomatoes
1) Make the Avocado Cilantro Lime Dressing and set it aside or refrigerate while get the ingredients ready for the salad.
2) Dice the chhicken
3) Put Olive Oil in a frying pan and heat on medium heat. Add the chicken and taco seasoning. Stir until cooked through and set aside.
4) Rinse black beans and thaw the corn.
5) Chop up the Romaine Lettuce, halve the cherry tomatoes and dice avocado.
6) On individual plates, assemble the salad. Assemble lettuce on each plate.Then add cheese, black beans, diced up avocado, corn and cherry tomatoes. (you can add tortilla strips as an option, will have to tracker for calories)
7) Top with the Avocado Lime Dressing and serve immediately
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user NOTSOFLUFFYDAD.
2) Dice the chhicken
3) Put Olive Oil in a frying pan and heat on medium heat. Add the chicken and taco seasoning. Stir until cooked through and set aside.
4) Rinse black beans and thaw the corn.
5) Chop up the Romaine Lettuce, halve the cherry tomatoes and dice avocado.
6) On individual plates, assemble the salad. Assemble lettuce on each plate.Then add cheese, black beans, diced up avocado, corn and cherry tomatoes. (you can add tortilla strips as an option, will have to tracker for calories)
7) Top with the Avocado Lime Dressing and serve immediately
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user NOTSOFLUFFYDAD.
Nutritional Info Amount Per Serving
- Calories: 280.7
- Total Fat: 16.3 g
- Cholesterol: 28.9 mg
- Sodium: 513.7 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 7.9 g
- Protein: 16.2 g
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