Fresh Fiesta Taco Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 388.3
  • Total Fat: 18.9 g
  • Cholesterol: 32.5 mg
  • Sodium: 325.9 mg
  • Total Carbs: 39.4 g
  • Dietary Fiber: 5.7 g
  • Protein: 20.5 g

View full nutritional breakdown of Fresh Fiesta Taco Salad calories by ingredient
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lemon-pineapple-chicken-taco salad
Calories without Avacado - 324.90
Calories WITH avacado - 388.30
lemon-pineapple-chicken-taco salad
Calories without Avacado - 324.90
Calories WITH avacado - 388.30

Number of Servings: 4


    1 tbsp Olive Oil
    Garlic - 5 Cloves
    1/2 Large Onion2 Boneless Skinless Chicken Breasts
    1 tsp Old El Paso Taco Seasoning
    1/3 Large Eggplant
    l zuchinni - cubed
    1 small yellow squash - cubed
    1/2 lemon - for garnish wedges and juice
    3 Slices or 1/2 Cup Diced FRESH Pineapple
    2 Medium tomatos
    4tbsp Salsa
    Scallion/Green onions
    28 Tortilla Chips
    4 Tbsp plain greek yogurt
    1 Avocado
    Red Pepper Flakes if desired
    Salt/Pepper If desired


•heat pan or non-stick skillet on MEDIUM HEAT- wait to add oil

• Cut Garlic Cloves and Onion while pan is heating.

• add olive oil to pan and coat generously

• Stir Garlic and Onion into the pan and be sure to coat the pieces completely so they cook evenly without browning and sticking too early on.

• Cut into cubes - 1/3 large eggplant, 1 small zuchinni, and one small yellow squash, 2 slices pineapple - Set Aside

• Stir onions and Garlic again

• Rinse chicken breast and pat dry. Cut into small cubes.

• Stir Chicken in with Garlic and Onions until the outside of the chicken is done. (Inside may still be pink)

• Sprinly generously with red pepper flakes, a pinch of salt, and a teaspoon of taco seasoning if desired

• Stir in Eggplant, zuchinni, squash, and pineapple so that all ingredients are evenly distributed

• While Dish is cooking (Stir occasionally), cut for garnish -remaining pineapple slice,two medium tomatos, 2 scallions, tomatoes, 4 lemon slices ,one avacado - Set aside

• On plates - place small amount of spring lettuce greens and tortilla chips nicely on the bottom.

• Scoop 1/4 of skillet ingredients onto each plate

• Top each with 1tbsp of plain greek yogurt, 1 tbs salsa, your pineapple/scallion/tomato garnish

• Squeeze a little lemon over this sweet/spicey dish for extra flavour

• Garnish finsed dish with Avocado slices

Serving Size: 1 nice salad - 7 tortilla chips

Number of Servings: 4

Recipe submitted by SparkPeople user JESSIMMADOWN1.

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