Prep 1 hr 25 mins
Cook 25 mins
Really good taco salad recipe for the diet-conscious. From KAthleen Daeleman's Cooking Thin.
- 1 medium sweet onion, finely diced
- 1 lb ground chicken breast (white meat only, no fat....personally, I use veggie burgers for this)
- 1⁄4-1⁄3 cup lime juice, plus 1 lime,zested
- 1 package taco seasoning mix
- 1 head romaine lettuce, thinly sliced
- 1 mango, peeled,seeded,and cut into 1 & # 8260,2 inch chunks
- 1 tomatoes, cored,cut into 6 to 8 wedges
- 1 cup shredded carrot
- 1⁄2 cup thinly sliced scallion
- 3⁄4 cup cooked canned white beans ((I use black beans)) or 3⁄4 cup black beans, rinsed and drained (fat free, sugar free)
- 1 avocado, peeled,seeded and cut into 8 wedges
- 1 (16 ounce) jarsugar free fat free salsa
- 16 baked corn tortilla chips
- 4 pickled jalapeno peppers ((I use fresh))
- In a medium saute pan over medium high heat, cook onions in 1 to 2 tablespoons water until softened and cooked through, about 12 to 15 minutes.
- Cook covered, stirring once or twice, add more water if necessary to keep onions from burning.
- Add chicken meat, and cook until crumbly and golden, about 7 to 9 minutes.
- Add citrus juice, zest, and taco seasoning mix, stir until well combined.
- Taste and adjust seasonings.
- Set aside to cool.
- Arrange lettuce on large platter with remaining ingredients.
- Top with chicken, garnish with baked chips and jalapenos.
Great taco salad. I added fat free sour cream, sliced black olives, and taco sauce on the top. Tasted even better!!!
Awesome Salad! My husband thought the taste was comparable to a Wendy's Taco Salad and loved it. We cut the recipe in half and found that it sufficed to fill the two of us well. Our adjustments were that we added low-fat Sour Cream and omitted the avocado, scallions and jalapenos. We thought the mango gave the salad a fresh taste and helped balance the spicy taste of the chicken, next time we will cube the mango in smaller pieces and toss it within the salad to disperse the taste better. Prima!
This is great, but there's almost a full gram of sodium in it. To cut down, try unsalted/low-salt tortilla chips, low sodium taco seasoning, and unsalted salsa. It'll cut the sodium per serving down by at least a third, almost half if you can find the right products. <br/><br/>I also like to add a small can of unsalted corn niblets and a couple different kinds of beans for a Southwest flavor. <br/><br/>Try a combination of white, red, and black, or just get a can of unsalted mixed chili beans. <br/><br/>Try all of these together and you'll get a lot more fiber and protein, and a lot less salt. It doesn't even change the taste much since you're still getting a lot of new flavors to balance it out.