Chicken Taco Salad

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4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 1
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

View full nutritional breakdown of Chicken Taco Salad calories by ingredient

Introduction

Delicious, filling taco salad that can be served warm or cold. Low carb and low calorie, yet filling with chicken and flavorful due to the seasoning. Delicious, filling taco salad that can be served warm or cold. Low carb and low calorie, yet filling with chicken and flavorful due to the seasoning.

Minutes to Prepare: 5

Minutes to Cook: 8

Number of Servings: 1

Ingredients

2 Tbsp. Fat free sour cream

1/2 Breast Boneless Skinless Chicken

2 tsp. Low-Sodium Taco Seasoning

1/8 cup Kraft Finely Shredded Sharp Cheddar Cheese

1/2 cup La Preferida Black Beans (canned)

1.5 cups Iceberg Lettuce

1 Tbsp. Salsa

Olive oil as needed to cook chicken

Directions

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.