Julie @ Julie's Eats & Treats

By Bonne1

Ingredients

• 1 1/2 cups diced tomatoes (from about 2 medium tomatoes)
• 1 16-ounce jar thick and chunky salsa, divided (we use mild)
• 1/3 cup chopped cilantro
• 1/4 cup thinly sliced green onions
• 2 cups diced, cooked, boneless, skinless chicken breast (see note)
• 1 cup nonfat plain Greek yogurt
• 1 1/2 teaspoons onion powder
• 1 teaspoon kosher salt
• 3/4 teaspoon garlic powder
• 8 cups of chopped Romaine lettuce, tough stems removed
• 1 cup cubed, reduced-fat, sharp cheddar cheese (see note)
• 1 15-ounce can black beans (preferably organic or reduced-sodium), rinsed and drained
• 1 1/2 cups corn (fresh or thawed, frozen kernels)
• 1 cup lightly crushed whole grain tortilla chips
• additional cilantro for garnish, if desired

Details

Servings 16
Adapted from m.twohealthykitchens.com

Preparation

Step 1

Preparation

In a medium bowl, stir together tomatoes, 1¼ cups salsa, cilantro, and green onions.

In a second medium bowl, combine chicken, Greek yogurt, remaining ½ cup salsa, onion powder, salt, and garlic powder.

In a large bowl (preferably a straight-sided, clear glass trifle bowl), layer the salad in the following order:
1) Lettuce
2) Cheese
3) Black beans
4) Salsa mixture
5) Corn,
6) Chicken and dressing mixture
7) Just before serving, sprinkle salad with crushed tortilla chips and additional cilantro (if desired).

Serve immediately.

Alternately, you can cover the taco salad with plastic wrap and refrigerate for up to an hour (see note on make-ahead tips in the text of this post), adding topping of chips and optional cilantro after refrigeration, just before serving. Serve with a long-handled spoon to scoop up all the different layers.

Preparation