This recipe has 35% calories from fat or higher. If you are on a restricted fat diet, you may want to avoid using this recipe.
Taco-Seasoned Chicken Salad with Crispy Tortilla Topping
Adapted from
General Mills, Inc.
8 servings
| 1 tbsp olive oil | 1/4 cup water | ||
| 6 pcs fat-free flour tortillas, cut into thin strips | 10 ozs salad greens | ||
| 8 ozs chicken breast skinless, cut into thin strips | 15 ozs canned light red kidney beans, drained and rinsed | ||
| 1/2 cup onions, chopped | 1/4 cup ranch dressing | ||
| 1 1/4 ozs low-sodium taco seasoning mix | 1 cup cheddar cheese, shredded |
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In a large skillet, heat oil over medium-high heat. Add tortilla strips; cook eight minutes, stirring frequently, until crisp and golden brown. Remove from skillet; set aside. In the same skillet, add chicken and onions; cook and stir over medium-high heat until chicken is no longer pink and onions are tender. Stir in taco seasoning and water; cook four minutes, stirring frequently. Meanwhile, in large bowl, gently toss salad greens, beans, and dressing. Spoon salad mixture onto individual serving plates. Place chicken over salad; sprinkle with cheese and tortilla strips.
| Calories | 269 | %CFF | 36 % | |
| Total Fat | 11 g | Saturated Fat | 3 mg | |
| Protein | 15 g | Cholesterol | 31 g | |
| Carbohydrates | 26 g | Sodium | 718 mg | |
| Sugars | 4 g | Fiber | 5 g | |
|
5.3 WW Points | ||||
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