10 Minute Chicken Taco Salad
PREP TIME: 10min COOK TIME: 5min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 16g||25%|
|Saturated Fat 2g||10%|
|Total Carbs 24g||8%|
|Dietary Fiber 5g||20%|
|Vitamin A 2%|
|Vitamin C 30%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
In The Refrigerated Meat Case
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2 cupscabbage slaw
6 tbspbottled Cilantro Lime dressing or Lime Vinaigrette
1/4 cupGreek yogurt
1 lime, halved
4 taco size corn or flour tortillas, wrapped in foil and warmed in a low oven
Jarred Salsa or Pico de Gallo
Bottled Salsa Verde or Taco Sauce
In a bowl, combine the cabbage slaw and the Cilantro Lime dressing. Toss to mix well and set aside.
In another bowl, smash up the avocado well, but still a little chunky. Stir in the Greek yogurt and the juice of half a lime. Stir to mix well and set aside.
Remove the Short Cuts from plastic bag and spread evenly in a non-stick skillet. Heat over medium-high heat for 4 to 5 minutes, turning frequently. Squeeze the juice of the other half a lime over the Short Cuts while heating. Place the heated Short Cuts on a platter and keep warm.
When ready to serve, spread some cabbage slaw on a warm tortilla. Add several Short Cuts and then top with avocado cream. Garnish with toppings of your choice!
TIP: For a Healthy Choice...replace the cabbage slaw with grilled vegetables and a squeeze of lime For a Low-Carb Choice...replace the tortilla with a lettuce leaf For a Spicy Choice...replace the lime juice with a squirt of Sriracha sauce over the Short Cuts while heating and add chopped jalapeno to the cabbage slaw For a Breakfast Choice...replace the cabbage slaw with scrambled eggs and top with chopped tomato. For a Buffalo Choice...replace the Cilantro Lime Dressing with Blue Cheese Dressing and replace the lime juice with a squirt of Buffalo Hot Sauce over the Short Cuts while heating. For an Asian Choice....replace the Cilantro Lime Dressing with Hoisin Sauce and replace the lime juice with a squirt of Soy Sauce over the Short Cuts while heating.
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