11) Chicken Taco Salad
Here’s an easy recipe full of flavor and textures. Start with fresh chopped chicken meat or chicken breasts (diced after cooking). Sauté in a skillet with a drizzle of oil and finely chopped onions. When the chicken is almost cooked, add enough taco sauce to coat the chicken but not oversaturate it. While the chicken is cooking shred some lettuce, dice up a tomato and a red onion. Toss together in a bowl and add some black beans or chick peas and a little cooked corn. You can prepare the beans ahead of time and keep them in the refrigerator. Or, use a canned variety, just rinse well before adding to the salad. When the chicken is cooked, toss it in the salad and top it with whipped or sliced avocado. You don’t need taco shells, if you’d prefer to skip the calories, but you can use some tortilla chips on top for a crunchy element without having a full taco shell.
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