CHICKEN TACO SALAD

Salad
Written By Lisa Maloy
CHICKEN TACO SALAD.jpg

If you are looking for a little Mexican flare but save on the calories, this salad is perfect!

INGREDIENTS

  • 10oz (two 5oz) chicken breasts

  • 1 ½  teaspoon garlic powder

  • 2 teaspoons cumin

  • 2 teaspoons smoked paprika

  •  

  • SAUCE

  • 4oz NON fat Greek  yogurt or silk non dairy

  • 4 tablespoons chipotle sauce (sauce from chipotle peppers in adobo)

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon olive oil

  •  

  • SALAD

  • 1 cup cilantro, roughly chopped

  • 2 Romaine lettuce hearts, chopped

  • 1/3 cup frozen corn, thawed

  • 1 Roma tomato, diced

  • 1/2 small red onion, chopped

  • 1/3 cup black beans

  • 1 medium orange bell pepper

  • 1 medium avocado

  •  

  • Optional topping

  • Tortilla strips

DIRECTIONS

Mix together the ingredients for the sauce, then set aside. 

Season chicken breasts with garlic, cumin and smoked paprika.  Set a nonstick skillet on medium heat.  Once it is hot, spray it with olive oil (or coconut oil) and cook.  Cook on each side for 6 to 8 minutes, or until the outside is seared and the chicken is cooked through and white inside.  Once the chicken has finished cooking, set it aside OUT of the skillet on a plate and let it set before slicing. Or you can air fry it on 370 for 16 min flipping halfway through.

In a large bowl, mix together the ingredients for the salad along with the sauce.  Mix everything together.

Divide the salad in 2 and add a serving of chicken to each and half the avocado.  If this is for meal prep the next day, take the dressing with you so it doesn’t get soggy. 

Dig in!

MACROS

Serving: 2

Calories 461 cal 

Carbohydrates 27g 

Protein 45g 

Fat: 16g

Sodium: 525mg 

Fiber: 10g 

Sugar: 13g 

Lisa Maloy
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