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WITH PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.)
Serves 4 | Prep Time: 0 Min | Cook Time: 10 Min
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 510 | ||
| % Daily Value* | ||
| Total Fat 26g | 40% | |
| Saturated Fat 10g | 50% | |
| Cholesterol 80mg | 27% | |
| Sodium 650mg | 27% | |
| Total Carbs 45g | 15% | |
|---|---|---|
| Dietary Fiber 8g | 32% | |
| Sugars 7g | ||
| Protein 27g | ||
| Vitamin A 100% | ||
| Vitamin C 25% | ||
| Calcium 20% | ||
| Iron 20% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
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10 Minute Chicken Taco Salad
| 1 pkg | PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.) |
| 1 tbsp | vegetable oil |
| 1 tbsp | taco seasoning mix |
| 4 (6-inch) | taco bowls |
| 1 cup | shredded salad greens |
| 1 cup | cherry tomatoes, quartered |
| 1 cup | canned black beans, rinsed and drained |
| 1 cup | fresh or frozen corn |
| 1/2 cup | shredded cheddar cheese |
| 2 | green onions, chopped |
| 1 | fresh jalapeno, sliced or diced |
| 1/2 cup | sour cream |
| 1 tbsp | Sriracha, or more to taste |
| 4 tbsp | fresh cilantro, chopped |
Heat the vegetable oil in a non-stick skillet. Add the Carved Grilled strips and sprinkle with 1 tablespoon of taco seasoning. Heat over medium heat for 3 to 5 minutes until heated through.
In a preheated 350 degree F. oven, bake taco bowls for 3 to 5 minutes until golden
Fill each taco bowl with shredded salad greens, tomatoes, black beans, and corn. Top with warmed grilled strips. Finish with shredded cheddar cheese, sliced jalapeno or green onions.
In a small bowl, stir together the sour cream and Sriracha sauce. Drizzle over Taco Salad and garnish with fresh cilantro
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