Chicken Taco Salad/Slaw
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 386.6
- Total Fat: 5.4 g
- Cholesterol: 144.3 mg
- Sodium: 1,465.5 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 2.4 g
- Protein: 63.9 g
View full nutritional breakdown of Chicken Taco Salad/Slaw calories by ingredient
Introduction
This is a quick and easy "good stuff" (as my hubby would call it) low calorie, filling meal that I make for lunch or late dinners. This is a quick and easy "good stuff" (as my hubby would call it) low calorie, filling meal that I make for lunch or late dinners.Number of Servings: 2
Ingredients
-
2 boneless chicken breasts, no skin - cubed
1/2 cup of vidalia onions, diced
2 Tbs of your favorite Taco seasoning + 1 tbs water
2 cups shredded lettuce - divided
1/2 cup low-fat shredded cheddar or mexican blend cheese
2 Tbs fat free sour cream
Directions
Dice onion and cut chicken into bite sized peices.
Heat a frying pan on Med-High to High, coat with cooking spray.
Add onion and chicken to pan and cook until chicken is lightly browned and thoroughly cooked - halfway through cooking the chicken add the Taco Seasoning and water (some might prefer more or less depending on personal tastes)
While chicken is cooking, add one cup each of shredded lettuce to two bowls - top lettuce with 1/8cup of the shredded cheese.
When the chicken and onions are done add half the amount to each bowl of lettuce.
Top with salsa, remaining cheese and a tablespoon of sour cream and enjoy!
*Serve with low fat tortilla chips or eat as is! This is a nice light meal for dinner in the summer - it's also an easily altered and played with meal!
Number of Servings: 2
Recipe submitted by SparkPeople user MAMM23.
Heat a frying pan on Med-High to High, coat with cooking spray.
Add onion and chicken to pan and cook until chicken is lightly browned and thoroughly cooked - halfway through cooking the chicken add the Taco Seasoning and water (some might prefer more or less depending on personal tastes)
While chicken is cooking, add one cup each of shredded lettuce to two bowls - top lettuce with 1/8cup of the shredded cheese.
When the chicken and onions are done add half the amount to each bowl of lettuce.
Top with salsa, remaining cheese and a tablespoon of sour cream and enjoy!
*Serve with low fat tortilla chips or eat as is! This is a nice light meal for dinner in the summer - it's also an easily altered and played with meal!
Number of Servings: 2
Recipe submitted by SparkPeople user MAMM23.
