Chicken Taco Salad
In The Refrigerated Meat Case
Chicken Taco Salad
In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 35min
Serves 8
- 294
Calories - 18g
Protein - 809mg
Sodium - 1.5g
Sat. Fat - 5g
Sugar 
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)
Step 1
In small bowl, mix together olive oil, lemon juice, cilantro and Adobo; set aside.
Step 2
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.
Step 3
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.
28 MIN
