Chicken Taco Salad
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
- 1/2 cup taco sauce
- 1/2 cup Greek yogurt
- 1/2 cup ranch dressing
- 1 head Romaine lettuce washed and roughly chopped
- 2 cups grape tomatoes halved
- 1 cup shredded sharp cheddar cheese
- 1 can black beans rinsed and drained
- 1 can whole kernel corn drained
- 1 can black olives drained
- 2 chicken breast cooked sliced
First bake your chicken (or use the Chili Lime Chicken), in a baking pan add a little olive oil and rub it on the bottom of the pan so the chicken does not stick. Then cook at 400 degrees for 30-40 minutes. You want the chicken to be at 165 degrees Fahrenheit. You can let the chicken cool or you can use it warm. Then slice the chicken into thin slices.
Wash and chop your lettuce into bite sized pieces and place in a large salad bowl.
Then in a small bowl mix together the taco sauce, Greek yogurt and ranch dressing, this is your salad dressing. So once prepped set aside.
Top the salad with the tomatoes, cheese, beans, corn, chicken and olives.
Mix the salad and portion it out.
Top with as much dressing as you would like.
Calories: 448kcal | Carbohydrates: 10g | Protein: 37g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 113mg | Sodium: 952mg | Potassium: 599mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2305IU | Vitamin C: 19.5mg | Calcium: 265mg | Iron: 2mg