Chicken Taco Salad

CHICKEN TACO SALAD

Recipe from Gourmet Nutrition: The Cookbook for the Fit Food Lover

Prep time – 3 min | Cook time – 8 min | Total time – 11 min

1 large or 2 small servings

INGREDIENTS

Dressing

• 1 cup salsa

• 1 cup plain low-fat yogurt

• 1/4 flaxseed oil

Salad

• 6 oz boneless skinless chicken breast (170 g)

• 1 Tb coconut oil or butter

• 1/4 cup onion (thin sliced)

• 1/2 cup tomato (large diced)

• 1/4 cup corn (frozen or canned)

• 3 cups fresh spinach

• 1/3 whole wheat tortilla chips or brown rice chips (crushed)

• 1/2 cup aged white cheddar (grated)

INSTRUCTIONS

Saute chicken. Set aside to cool. Add oil and onions to the pan, stirring frequently until onions are lightly browned, then add tomato and corn. Cook for 1 minute more. Remove from heat and set aside to cool. Combine all ingredients in a large mixing bowl. Drizzle one serving of dressing on the salad and serve.

VARIATIONS & OPTIONS

For a great post workout option, add 3/4 – 1 cup of baked tortilla chips. For some veggie variety, add in shitake mushrooms or sweet peppers. You can substitute chicken with extra-lean cooked ground beef for a traditional taco salad.

NUTRITION INFORMATION PER SERVING (LARGE/SMALL)

 Calories – 526.1/263.0 | Fat (g) – 21.0/10.5 | Carbohydrates (g) – 25.5/12.7 | Protein (g) – 58.8/29.4