chopped chicken taco salad
INGREDIENTS
- 1.5 lbs Boneless Skinless Chicken Breast, cubed
- 6 tsp Taco Seasoning Mix
- 1/8 cup water
- 3 mini cucumbers, chopped
- 6 cups shredded Lettuce, green leaf
- 1 cup chopped, Iceberg Lettuce
- 15 oz, Black beans, drained and rinsed
- 15 oz canned sweet corn, drained and rinsed
- 2 Beefsteak Tomatoes, chopped
- 1 Red onion, chopped
- 12 tablespoons (42 grams), Tri-color Tortilla Strips
- 3/4 cups Velveeta shreds
- 1 lime
INSTRUCTIONS
- Spray saute pan with cooking spray.
- Over medium-high heat, sear cubed chicken until cooked, approximately 6 to 10 minutes
- Add taco seasoning mix and water to pan with chicken. Mix well and cook for 1 to 2 minutes. Remove from heat and let rest.
- Combine all vegetables and black beans in individual bowls (this makes six servings)
- Top with Chicken, tortilla strips, and cheese.
- Top with juice of one lime.
- When ready to eat, top with dressing of your choice (be sure to account for points for the salad dressing).
Nutrition Facts
SERVES: 6
Amount Per Serving:
- Calories 315
- Total Fat 6 g
- Saturated Fat 2 g
- Cholesterol 63 mg
- Sodium 1326 mg
- Carbohydrate 30 g
- Dietary Fiber 7 g
- Sugars 9 g
- Protein 32 g
- myWW Blue: 3
- myWW Purple: 3
- myWW Green: 7
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