Light and Easy Recipes and Meal Ideas
Taco Salad
I use precooked chicken for this salad (either shredded or grilled) seasoned with ground cumin, chili powder, garlic powder, salt and pepper. The fresh cilantro and lime juice give it a restaurant quality taste. The salsa, sour cream and lime juice are the dressing for the salad.
You can make this salad in advance and store it in the refrigerator up to 4 days. Just be sure to assemble it as described in the instructions.
Recipe makes 1 large serving.
Ingredients
- 3 cups chopped Romaine lettuce
- 1 cup Spring Mix lettuce
- 3 oz. Chicken breast (shredded or grilled)
- 12 crushed Good Thins Corn Crackers
- 1/4 cup corn
- 1/4 cup black beans (rinsed and drained)
- 1/4 cup Pico de Gallo (or fat-free salsa)
- 1 tbsp full-fat sour cream
- Handful of fresh cilantro leaves
- For the dressing:
- Juice of 1 lime (limes cut in 4 wedges)
- For the chicken:
- 1 tsp ground cumin
- 1 tsp chili powder
- sprinkle of garlic powder
- sprinkle of salt and pepper
Directions
Heat the pre-cooked chicken in a small pan on the stovetop (low - medium heat).
Add the chicken seasonings and stir to incorporate onto the chicken.
Heat just until hot (about 3 minutes).
Set aside.
Place the lettuce in a bowl or container.
Add the chicken, corn, black beans, pico and cilantro on top of the lettuce (do not toss until ready to serve).
If you are making this salad for meal prep, store the corn crackers in a ziplock bag, and the fresh lime wedges in a separate ziplock bag.
Keep the ziplock bags on top of the other ingredients and cover the salad with a lid.
When ready to serve, add the corn crackers and lime juice to the salad, then toss everything together.
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