Chicken & Black Bean Taco Salad
14–16 min
4 servings
410 calories
Ingredients
1⁄3 cup olive oil
2 tbsp lime juice
2 tbsp fresh cilantro, chopped
1⁄2 tsp sugar
1 tsp Herb & Garlic Dip Mix
1 tsp Taco or Fajita Seasoning
1-14 oz can black beans, rinsed and drained
1 cup corn (frozen, thawed)
1 medium bell pepper, julienned
2 tbsp 3 Onion Dip Mix
6 cups romaine lettuce, torn
1 cup chicken breast, chopped
1⁄2 cup corn tortilla chips
Instructions
In a small bowl, whisk the dressing ingredients together; set aside.
In a Round or Multipurpose Steamer, microwave chicken, covered, on high for 4–6 min until thoroughly cooked; set aside.
In a large bowl, toss the beans, corn, bell pepper, and dip mix; set aside.
Arrange romaine on individual plates, then top with bean mixture and cooked chicken. Drizzle with dressing.
Crumble 2 tbsp tortilla chips on each salad and serve.
Nutritional Information
Per serving: Calories 410, Fat 23 g (Saturated 3.5 g, Trans 0 g), Cholesterol 36 mg, Sodium 150 mg, Carbohydrate 36 g (Fiber 8 g, Sugars 4 g), Protein 19 g.