Chicken Taco Salad
Nutrition per serving
| Calories | 333 kcal |
| Protein | 25.6 g |
| Carbs | 29.2 g |
| Fats | 13.3 g |
| Saturated Fat | 2.7 g |
| Monounsaturated Fat | 6.8 g |
| Polyunsaturated Fat | 1.1 g |
| Sugars | 8.9 g |
| Fiber | 9.6 g |
| Sodium | 976 mg |
Ingredients
| Chicken Breast | |
| Salsa (mild) | |
| Olive Oil | |
| Chili Powder | |
| Onion | |
| Garlic | |
| Bay Leaf | |
| Black beans (canned) | |
| Water | |
| Salt | |
| Black Pepper | |
| Iceberg Lettuce | |
| Cucumber | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Black Olives | |
| Mozzarella Cheese (part skim milk) |
1. Chop onion, lettuce and scallion.
2. Press garlic through garlic crusher.
3. Chop cucumber.
4. Drain and rinse black beans.
5. Heat a frying pan over medium heat, add the ground chicken and 2 tbsp of salsa and cook, breaking up chicken with a wooden spoon. Remove when chicken is brown and cooked.
6. Wipe pan clean and heat oil over medium heat Add the onion and garlic sauté for 2 minutes, add the chili powder, bay leaf, and black beans and stir for 1 minute.
7. Add 1/2 cup of water, and salt and pepper and continue to cook for about 2 minutes. Remove the bay leaf.
8. To serve, layer the lettuce in a bowl, top with the lettuce, chicken/bean mix, mozzarella cheese, cucumber, scallions, black olives and salsa.