Chicken Taco Salad
Rotisserie chicken, canned black beans and frozen corn make for an easier, lighter and healthier taco salad!
Servings 4
Calories 283kcal
Equipment
Ingredients
- 6 6-inch corn tortillas cut into ¼ inch strips
- cooking spray
- ¼ teaspoon ground chipotle chili powder optional
- 1 cup salsa verde
- ⅓ cup low fat cream cheese
- 3 cups cooked chicken shredded
- ½ cup green onions sliced
- 2 tablespoons lime juice fresh squeezed
- 5 teaspoons extra virgin olive oil
- ⅔ cup black beans canned, rinsed and drained
- ⅔ cup corn frozen, thawed
- ⅔ cup red bell pepper chopped
- ¼ cup fresh cilantro chopped
- 6 cups romaine lettuce chopped
- 3 radishes thinly sliced
Instructions
- Preheat oven to 450°F. Place tortilla strips on a baking sheet and spray with cooking spray and sprinkle with chili powder. Bake for about 5 minutes or until golden and crisp. Let cool.
- Over medium heat, in a medium skillet, stir together the cream cheese and salsa. Cook stirring about 4 minutes or until cheese melts. Stir in shredded chicken and cook for about a minute. Stir in onions and lime juice. Scoop out into a bowl and keep warm. Wipe out skillet.
- Add oil to skillet and over medium high heat sauté the beans, corn and red bell pepper for about 2 minutes or until crisp tender. Turn off the heat and stir in the cilantro.
- In a large bowl, whisk together 1 tablespoon lime juice and 1 tablespoon oil. Add lettuce and toss to coat.
- To serve - divide lettuce between 4 plates. Divide the chicken mixture between the plates and then top with corn/bean mixture. Serve with the tortilla strips and radishes.
Notes
Can substitute tortilla chips if you don't want to make your own.
I like to use a combination of white meat and dark meat.
Nutrition
Calories: 283kcal | Carbohydrates: 40g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 507mg | Potassium: 676mg | Fiber: 8g | Sugar: 9g | Vitamin A: 7648IU | Vitamin C: 43mg | Calcium: 106mg | Iron: 2mg