In the fresh meat case
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Prep Time: 0 min
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Cook Time: 35 min
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Serves 8
- 294
Calories
- 18G
Protein
- 809MG
Sodium
- 1.5G
Sat.fat
- 5G
Sugar
In the fresh meat case
Ingredients
Cilantro-Citrus Vinaigrette:
2 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
2 tsp fresh cilantro, finely chopped
1/4 tsp Adobo All-Purpose Seasoning with Pepper
Salad:
1 tsp chili powder
1/4 tsp cumin
2 8-inch Flour Tortillas, cut into half-inch strips
2 romaine lettuce hearts, torn into bite-size pieces (about 8 cups)
1 can Low Sodium Black Beans, drained and rinsed
1 can Whole Kernel Corn, drained and rinsed
1/4 cup shredded white cheddar cheese
10 grape tomatoes, halved (about a half cup)
1/4 red onion, thinly sliced (about a half cup)
In small bowl, mix together olive oil, lemon juice, cilantro and Adobo; set aside.
Heat oven to 400° F. Place tortillas on baking sheet. Cook until crisp, about 10 minutes; set aside. In medium bowl, sprinkle chicken with chili powder and cumin.
In large serving bowl, toss together romaine lettuce, beans, corn, cheese, tomatoes and onions. Drizzle with reserved dressing, tossing to coat completely. Top with chicken and tortilla strips.
Chicken Taco Salad
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