Chicken Taco Salad
Prep Time 5 minutes mins
Cook Time 9 minutes mins
Course Main Course, Salad
Servings 1
Calories 978 kcal
- 6 oz boneless, skinless chicken breast cut into 1/4 inch thick slices
- 1 tbsp butter or olive oil
- 1/4 cup onion diced or thin sliced
- 1/2 cup tomato diced
- 1/4 cup frozen corn
- 3 cups fresh spinach
- 1/3 cup whole grain tortilla chips or strips crushed
- 1/2 cup grated cheddar cheese
Dressing
- 1/4 cup salsa
- 1/4 cup plain Greek yogurt
- 1 tbsp flax seed oil (use olive oil if flax seed oil is unavailable)
In a large skillet, sauté chicken in the olive oil or butter (season with salt, pepper, fajita seasoning, cumin, chili powder, etc. for a little extra flavor).
Add onions to the skillet; sauté until onions are lightly browned.
Add tomatoes and corn; cook for another minute.
Remove from heat; set aside to cool.
Mix all ingredient (except dressing ingredients) in a serving bowl.
Calories: 978kcalCarbohydrates: 58gProtein: 65gFat: 56gSaturated Fat: 16gPolyunsaturated Fat: 14gMonounsaturated Fat: 20gTrans Fat: 0.02gCholesterol: 168mgSodium: 1251mgPotassium: 1874mgFiber: 8gSugar: 9gVitamin A: 10033IUVitamin C: 45mgCalcium: 650mgIron: 5mg