10-Minute Chicken Taco Salad 0
Posted on 8, January 2018
in Category Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Makes: 4 servings
1 package PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.)
1 Tablespoon vegetable oil
1 Tablespoon taco seasoning mix
4 (6-inch) taco bowls
1 cup shredded salad greens
1 cup cherry tomatoes, quartered
1 cup canned black beans, rinsed and drained
1 cup fresh or frozen corn
½ cup shredded cheddar cheese
2 green onions, chopped
1 fresh jalapeno, sliced or diced
½ cup sour cream
1 Tablepoon Sriracha, or more to taste
4 Tablespoon fresh cilantro, chopped
- Sprinkle. Heat the vegetable oil in a non-stick skillet. Add the Carved Grilled strips and sprinkle with 1 tablespoon of taco seasoning. Heat over medium heat for 3 to 5 minutes until heated through.
- Heat In a preheated 350 degree F. oven, bake taco bowls for 3 to 5 minutes until golden.
- Assemble Fill each taco bowl with shredded salad greens, tomatoes, black beans, and corn. Top with warmed grilled strips. Finish with shredded cheddar cheese, sliced jalapeno or green onions.
- Serve In a small bowl, stir together the sour cream and Sriracha sauce. Drizzle over Taco Salad and garnish with fresh cilantro.
Eliminate the taco bowl and save 300 calories and 15 grams fat. Choose reduced fat cheddar cheese.
Nutrition Information (1 serving): Calories 510, Total Fat 26 grams, Saturated Fat 10 grams, Cholesterol 80 milligrams, Sodium 650 milligrams, Carbohydrates 45 grams, Sugar 7 grams, Fiber 8 grams, Protein 27 grams