Southwestern Chicken Taco Salad
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Southwestern Chicken Taco Salad calories by ingredient
Introduction
Topped with homemade avocado dressing. This is a fabulous salad for those who may be considering Bariatric Surgery or have had it Topped with homemade avocado dressing. This is a fabulous salad for those who may be considering Bariatric Surgery or have had itNumber of Servings: 6
Ingredients
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For dressing:
1/2 of an avocado
1/2 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 minced
1/2 tbsp Cumin
For 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
Directions
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.