Chicken Taco Salad

By cserumga

Amount per serving
Calories: 295
Fat: 13.4g
Saturated fat: 3.6g
Monounsaturated fat: 5.9g
Polyunsaturated fat: 1.6g
Protein: 23g
Carbohydrate: 23.2g
Fiber: 4.5g
Cholesterol: 82mg
Iron: 1.7mg
Sodium: 665mg
Calcium: 73mg

Ingredients

• 6 (6-inch) corn tortillas
• Cooking spray
• 3/8 teaspoon ground chipotle chile pepper
• 1 cup salsa verde
• 3 ounces 1/3-less-fat cream cheese (about 1/3 cup)
• 1 1/2 cups shredded skinless, boneless rotisserie chicken breast
• 1 1/2 cups chopped skinless, boneless rotisserie chicken thigh or drumstick
• 1/2 cup sliced green onions
• 2 tablespoons fresh lime juice, divided
• 5 teaspoons extra-virgin olive oil, divided
• 2/3 cup organic black beans, rinsed and drained
• 2/3 cup frozen corn kernels, thawed
• 2/3 cup chopped red bell pepper
• 1/4 cup chopped fresh cilantro
• 6 cups chopped romaine lettuce
• 3 radishes, very thinly sliced

Preparation

Step 1

1. Preheat oven to 450°.

2. Cut tortillas into 1/4-inch-thick strips. Place tortillas on a jelly-roll pan. Lightly coat tortillas with cooking spray; sprinkle with chipotle pepper. Bake at 450° for 10 minutes, stirring after 5 minutes. Cool.

3. Heat a medium skillet over medium heat. Add salsa and cheese to pan; cook 4 minutes or until cheese melts, stirring to combine. Stir in chicken; cook 1 minute. Stir in onions and 1 tablespoon lime juice. Remove chicken mixture from pan; keep warm. Rinse pan with water. Return pan to medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add beans, corn, and red bell pepper to pan; sauté 2 minutes. Stir in cilantro.

4. Combine remaining 1 tablespoon lime juice and remaining 1 tablespoon oil in a large bowl; stir with a whisk. Add lettuce to bowl; toss to coat. Place about 1 cup lettuce mixture on each of 6 plates; top each serving with about 3/4 cup chicken mixture and 1/3 cup corn mixture. Sprinkle with tortilla strips and radishes.