Chicken Taco Salad

Name: Chicken Taco Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 32 low-fat baked tortilla chips; 0 teaspoons bottled minced garlic; 237 milliliters canned kidney beans, rinsed and drained; 237 milliliters halved cherry tomatoes (about 12 tomatoes); 0 teaspoons dried thyme; 59 milliliters minced fresh cilantro; 1 teaspoons ground cumin; 1 Dash ground red pepper; 946 milliliters coarsely chopped iceberg lettuce; 113 grams cup shredded reduced-fat cheddar cheese; 1 Tbsp olive oil; 177 milliliters bottled salsa; 227 grams skinned, boned chicken breast, cut into 1-inch strips; 1 teaspoon sugar; 3 Tbsps white wine vinegar

Chicken Taco Salad might be a good recipe to expand your main course recipe box. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 294 calories, 15g of protein, and 7g of fat per serving. Head to the store and pick up cilantro, cheddar cheese, dash of ground pepper, and a few other things to make it today. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is an affordable recipe for fans of Mexican food.

Instructions

Combine the first 7 ingredients in a bowl.

Equipment you will use

Bowl

Combine 1/2 cup of salsa mixture and chicken in a zip-top plastic bag; seal and marinate in refrigerator 30 minutes.

Ingredients you will need

Whole Chicken

Salsa

Equipment you will use

Ziploc Bags

Add the tomatoes, beans, cilantro, and oil to remaining salsa mixture; cover and marinate in refrigerator 30 minutes.

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Cilantro

Tomato

Beans

Salsa

Cooking Oil

Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot.

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Cooking Spray

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Frying Pan

Add chicken mixture; saute 5 minutes or until chicken is done.

Ingredients you will need

Whole Chicken

Place 1 cup lettuce on each of 4 plates; top each serving with 1/2 cup bean mixture and one-fourth of chicken mixture.

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Whole Chicken

Lettuce

Sprinkle each serving with 1/4 cup cheese.

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Cheese

Serve each salad with 8 tortilla chips.

Ingredients you will need

Tortilla Chips

Equipment

Bowl

Ziploc Bags

Frying Pan

Ingredients

Servings:

low-fat baked tortilla chips 0teaspoons

bottled minced garlic 237milliliters

canned kidney beans, rinsed and drained 237milliliters

halved cherry tomatoes (about 12 tomatoes)0teaspoons

dried thyme 59milliliters

minced fresh cilantro 1teaspoons

ground cumin 1Dash

ground red pepper 946milliliters

coarsely chopped iceberg lettuce 113grams

cup shredded reduced-fat cheddar cheese 1Tbsp

olive oil 177milliliters

bottled salsa 227grams

skinned, boned chicken breast, cut into 1-inch strips 1teaspoon

sugar 3Tbsps

white wine vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.