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Chicken Taco Salad

A tasty and healthy take on this Tex-Mex favorite.

Nutrition Facts: Calories 232; Fat 4g; Protein 22g; Carbohydrate 27g; Sodium 344mg; Fiber 5g
Yield: Serves 6


  • ¾ cup chopped onion
  • 1 ½ cups diced cooked chicken breast
  • 1- 8 oz. can pinto beans, rinsed and drained
  • ½ cup water
  • 1 ½ tsp. taco seasoning mix
  • 4 cups shredded lettuce
  • 2 cups chopped fresh tomato
  • ½ cup chopped green bell pepper
  • ¾ cup shredded reduced-fat Cheddar cheese
  • 1 ½ cups Corn Chex or coarsely crumbled baked tortilla chips
  • ¾ cup chunky salsa
  • 6 Tbs. fat-free sour cream


  1. In a large saucepan sprayed with cooking spray, brown onion
  2. Stir in chicken, pinto beans, water and taco seasoning
  3. Mix well to combine
  4. Lower heat
  5. Simmer 10 minutes, stirring occasionally
  6. Meanwhile, in a large serving bowl, combine lettuce, tomato and green bell pepper
  7. Spoon hot chicken mixture over lettuce mixture
  8. Top with Cheddar cheese and Corn Chex
  9. Toss gently to combine
  10. For each serving, place about 2 cups mixture on a plate and top with 2 Tbs. salsa and 1 Tbs. sour cream

Recipe edited by Terry Grieco Kenny for

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(Page 1 of 1, 2 total comments)


Can't wait to try this!

posted Feb 25th, 2010 5:01 pm

debra schroth

sounds great but im gonna leave out the sour cream i'm not a big fan of that thanks any idea where i can find a points slider to print and put together for my use


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