Retro Taco Bowl
By doodanger
Ingredients
- Chicken:
- 2 tbsp. olive oil
- 1/2 medium red onion, chopped
- 1 tbsp. chili powder
- 1 lb. ground chicken
- 3/4 cup fresh or frozen corn kernels
- Kosher salt and freshly ground pepper
- Dressing:
- 1/2 cup prepared salsa
- 1/2 cup low fat greek yogurt
- Salad:
- 1 heart of romaine, chopped
- 1 15oz. can kidney beans, drained and rinsed
- 2 plum tomatoes, diced
- 1 cup grated pepper jack cheese
- 2 avocados, diced
- 2 cups coarsely crushed tortilla chips for topping
Details
Preparation
Step 1
Heat olive oil in a large skillet over medium high heat. Add onion and sauté until tender, about 3 minutes. Season the onion with salt and pepper and sprinkle in the chili powder. Stir and toast the chili powder for 1 minute, until fragrant. Add the ground chicken, season with salt and pepper, and cook while stirring and breaking up with the back of a wooden spoon until browned, about 4 minutes. Toss in the corn and add 1/4 cup water and simmer until dry, 2minutes. Cool the chicken mixture slightly.
Mix together the salsa and greek yogurt in a small bowl.
Combine the romaine, kidney beans, tomatoes, cheese, avocados, crushed chips, chicken mixture, and dressing in a large serving bowl. Serve immediately.
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