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
Ingredients
- 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
Instructions
- In a large saucepan sprayed with cooking spray, brown onion
- Stir in chicken, pinto beans, water and taco seasoning
- Mix well to combine
- Lower heat
- Simmer 10 minutes, stirring occasionally
- Meanwhile, in a large serving bowl, combine lettuce, tomato and green bell pepper
- Spoon hot chicken mixture over lettuce mixture
- Top with Cheddar cheese and Corn Chex
- Toss gently to combine
- 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 DietsInReview.com
