Chicken Taco Salad

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Tasty, easy and healthy!

Step 1
1. In small bowl, whisk together the vinaigrette ingredients; set aside.
Step 2
1. Slice roasted chicken into strips.
Step 3
1. In large serving bowl, toss together romaine lettuce, beans, corn, tomatoes and onions. Add the dressing and toss to coat.
Step 4
1. Transfer the mixture to a platter and arrange broken chips on the platter.
Step 5
1. Add chicken strips and more cilantro on top. Ready to serve.
Serving Suggestions: Make roasted chicken ahead of time or use a store-bought rotisserie chicken and remove the skin. Serve with slices of fruit.

Note: To make your own corn tortilla chips, drizzle olive oil on both sides of fresh corn tortilla, cut into strips and bake for 6 to 10 minutes in the oven at 350 degrees F.

Easy Level
30 Minutes Total Time
14 Ingredients

Ingredients

2 roasted boneless chicken breasts
1 teaspoon cumin
25 corn tortilla chips, crushed
8 large romaine lettuce leaves, cut into bite-sized pieces
¾ cup (½ of 15.5-ounce can) pinto beans, drained and rinsed
½ cup (½ of 11-ounce can), corn with red bell pepper or Mexicorn, drained
10 grape tomatoes, halved
1 green onion, thinly chopped
For the Cilantro-Lime Vinaigrette:
1 tablespoon extra-virgin olive oil
2 tablespoons lime juice
2 teaspoons finely chopped fresh cilantro
¼ teaspoon adobo chile powder

Nutrition Information

Total grams per serving: 178 g; Calories 220; Total Fat 9 g (Sat 2 g, Trans 0 g, Poly 0.2 g, Mono 1.8 g); Cholesterol 30 mg; Sodium 290 mg; Total Carbohydrates 19 g; Dietary Fiber 4 g; Total Sugars 2 g; Protein 15 g; Vitamin D 0 mg; Calcium 30 mg; Iron 1 mg; Potassium 174 mg. One serving = 1 cup.

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