Healthy Chicken Taco Salad

Healthy Chicken Taco Salad

 

Hope you all had a wonderful Xmas and I’m sure you had plenty of unhealthy food so we thought we would share our favourite healthy recipe enjoy!

Last week Jesse and myself were in the mood for taco salad, and as luck would have it when I had lunch at a neighbor’s house, and she prepared one of the best healthy chicken taco salads I have eaten in awhile! I tried to re-create her delicious creation, and here are the results. It’s a fairly easy recipe, and it is healthy too! It’s a perfect meal to start your weekend right!

Instead of using salad dressing, she used plain greek yogurt mixed with taco seasoning and ranch flavoring. Just add those seasonings until you find the right combination for your taste.

First, I baked chicken with 1 clove minced garlic and a little olive oil and taco seasoning. Bake at 375 degrees for about 15-20 minutes or until the internal temperature is 165 degrees. If you don’t have a meat thermometer, you can cut the chicken open and make sure it is cooked the whole way through. I like to bake my chicken wrapped in tin foil. It seems to help keep it moist and flavorful!

Chicken Taco Salad

While the chicken is baking, prepare your salad ingredients. You can use whatever you like best in a taco. Here’s what I used:-Chopped Iceberg lettuce-Corn
-Black Beans

-Sliced avocado

-Diced tomatoes

-Chopped green onions

Once the chicken is done, cut it into slices and serve on the salad. I also added cheese and crushed tortilla chips.

Toss it with a little Greek yogurt taco salad dressing, and you’ve got a great meal!

Taco Chicken Salad

Earlier this week I mentioned a chicken taco wrap, and this recipe serves as a great filling inside a whole wheat tortilla. Spread some of the dressing on the tortilla, and add the salad ingredients (except the crushed tortilla chips). It’s a great way to use your leftover salad in a fresh meal!

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