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CHICKEN TACO SALAD - HEALTHY Recipe

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This recipe for CHICKEN TACO SALAD - HEALTHY, by , is from The Campbell Girls Cookbook Project , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debi Campbell

Category:
Category:

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

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

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
One of my favorite salads. Just like El Pollo Loco

 

 

 

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