Chicken Taco Salad

recipe
Make a healthy chicken taco salad in 15 minutes using roasted chicken, a bag of salad greens and baked tortilla chips.

Yield:

8 servings

Recipe from

Cooking Light

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 279
Caloriesfromfat 16 %
Fat 5.1 g
Satfat 2.3 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 13.4 g
Carbohydrate 47.6 g
Fiber 4.8 g
Cholesterol 9 mg
Iron 0.4 mg
Sodium 480 mg
Calcium 32 mg

Ingredients

1 cup diced tomato
3/4 cup low-fat sour cream
1/2 cup diced red onion
3 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 (1/2-pound) package ready-to-eat roasted chicken breasts, shredded
1 (16-ounce) package ready-to-eat garden salad
1 (4.5-ounce) can chopped green chiles, undrained
1 (13.5-ounce) bag baked tortilla chips (about 16 cups)

Preparation

Combine first 9 ingredients in a large bowl; toss well. Divide tortilla chips evenly among 8 plates; top each with 1 cup salad mixture.

April 1996
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