Chicken Taco Salad

Chicken Taco Salad Recipe
Randy Mayor
Taco salad was made for the crunch and texture of iceberg lettuce--or maybe vice versa--but in a pinch, romaine could stand in.
2

Has potential

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 391
Caloriesfromfat 25 %
Fat 11 g
Satfat 3.9 g
Monofat 2.8 g
Polyfat 1 g
Protein 30.4 g
Carbohydrate 43.8 g
Fiber 6 g
Cholesterol 51 mg
Iron 4 mg
Sodium 767 mg
Calcium 320 mg

Ingredients

3/4 cup bottled salsa
3 tablespoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon bottled minced garlic
Dash of ground red pepper
1/2 pound skinned, boned chicken breast, cut into 1-inch strips
1 cup halved cherry tomatoes (about 12 tomatoes)
1 cup canned kidney beans, rinsed and drained
1/4 cup minced fresh cilantro
1 tablespoon olive oil
Cooking spray
4 cups coarsely chopped iceberg lettuce
1 cup (4 ounces) shredded reduced-fat cheddar cheese
32 low-fat baked tortilla chips

Preparation

Combine the first 7 ingredients in a bowl. Combine 1/2 cup of salsa mixture and chicken in a zip-top plastic bag; seal and marinate in refrigerator 30 minutes. Add the tomatoes, beans, cilantro, and oil to remaining salsa mixture; cover and marinate in refrigerator 30 minutes.

Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken mixture; saute 5 minutes or until chicken is done.

Place 1 cup lettuce on each of 4 plates; top each serving with 1/2 cup bean mixture and one-fourth of chicken mixture. Sprinkle each serving with 1/4 cup cheese. Serve each salad with 8 tortilla chips.

Note:

September 2000
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