Chicken Taco Salad (warm)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 438.5
- Total Fat: 2.4 g
- Cholesterol: 72.0 mg
- Sodium: 2,087.4 mg
- Total Carbs: 66.6 g
- Dietary Fiber: 9.3 g
- Protein: 39.4 g
View full nutritional breakdown of Chicken Taco Salad (warm) calories by ingredient
Number of Servings: 5
Ingredients
-
1 pound chicken cutlets, cut in bite size pieces
1 package taco seasoning mix, low salt
1 cup salsa (mild or medium)
1 can ff refried beans
1 can tomato soup (condensed)
1 can DelMonte Fiesta Corn
2 cups cooked brown rice
2 cups shredded lettuce
2 cups chopped tomatoes
1T minced onion
1 Cup ff cheddar cheese
10T ff sour cream
Directions
Makes 5 one cup servings
Put cutlets, tomato soup, refried beans, salsa, fiesta corn and taco seasoning mix in crockpot. Stir well and cook on high for three hours.
Prepare brown rice
Serve with 1/2 cup rice, (split the rest for 5 servings) and top chopped tomato, shredded lettuce, minced onion, ff cheddar cheese and sour cream on top.
You can use more lettuce and tomato without changing the calories that much.
Number of Servings: 5
Recipe submitted by SparkPeople user HDPN107.
Put cutlets, tomato soup, refried beans, salsa, fiesta corn and taco seasoning mix in crockpot. Stir well and cook on high for three hours.
Prepare brown rice
Serve with 1/2 cup rice, (split the rest for 5 servings) and top chopped tomato, shredded lettuce, minced onion, ff cheddar cheese and sour cream on top.
You can use more lettuce and tomato without changing the calories that much.
Number of Servings: 5
Recipe submitted by SparkPeople user HDPN107.