Rating: 2 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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

Recipe by Cooking Light September 2000

Gallery

Randy Mayor

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

391 calories; calories from fat 25%; fat 11g; saturated fat 3.9g; mono fat 2.8g; poly fat 1g; protein 30.4g; carbohydrates 43.8g; fiber 6g; cholesterol 51mg; iron 4mg; sodium 767mg; calcium 320mg.
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