Ingredients: |
Ingredients: For the dressing:
• 1 cup packed cilantro leaves and stems
• 1 green onion (roughly chopped)
• 2 tablespoons lime juice (from about 1 lime)
• 1 tablespoon canola oil
• 1 tablespoon water
• 1/2 cup fat-free sour cream
• 1/8 teaspoon
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• pinch sugar (or stevia)
For the salad:
• 1 1/2 cups shredder or chopped cooked chicken breast (from rotisserie or about 1/2 pound raw chicken breasts)
• 6 cups chopped Romaine lettuce hearts
• 1 cup canned, no-salt-added corn kernels (drained, rinsed) & 1 cup canned Black Beans
• 1 cup chopped tomatoes
• 1/2 cup sliced radishes
• 2 Tbsp finely chopped red onion
• 1 avocado (peeled, pitted, diced)
320 Calories per serving
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Directions: |
Directions:DIRECTIONS:
For the dressing:
• 1 Into the bowl of a food processor or blender, add all the ingredients.
• 2 Process until dressing is smooth, about 30 to 45 seconds. Scrape dressing down from the sides with a spatula and process again, about 20 seconds.
• 3 Transfer dressing to a bowl and reserve.
For the salad:
• 1 If using rotisserie chicken, remove the skin from the chicken breast and discard skin. Shred the meat using 2 forks or chop it up into small pieces with a knife. If preparing chicken breasts, use directions below.
• 2 Prepare the vegetables: thinly chop the Romaine hearts; drain the liquid from the canned corn & black beans and rinse it; chop the tomatoes; slice the radishes; finely chop the red onion; and peel the avocado, remove the pit, and dice it.
• 3 Onto a large platter or divided equally onto plates, arrange the salad by first layering the lettuce. Top with chicken, corn, black beans, tomatoes, radishes, red onion, and avocado.
• 4 Serve with the Creamy Cilantro-Lime Dressing on the side or drizzle it on top of the salad.
4 Serving size |
This recipe for CHICKEN TACO SALAD - HEALTHY is from