Chicken & Black Bean Taco Salad
Ingredients
Dressing
1⁄3 cup olive oil
2 tbsp lime juice
2 tbsp fresh cilantro, chopped
1⁄2 tsp sugar
Salad
1-14 oz can black beans, rinsed and drained
1 cup corn (frozen, thawed)
1 medium bell pepper, julienned
2 tbsp3 Onion Dip Mix
6 cups romaine lettuce, torn
1 cup chicken breast, chopped
1⁄2 cup corn tortilla chips
Preparation
- In a small bowl, whisk the dressing ingredients together; set aside.
- In a Round or Multipurpose Steamer, microwave chicken, covered, on high for 4–6 min until thoroughly cooked; set aside.
- In a large bowl, toss the beans, corn, bell pepper, and dip mix; set aside.
- Arrange romaine on individual plates, then top with bean mixture and cooked chicken. Drizzle with dressing.
- Crumble 2 tbsp tortilla chips on each salad and serve.
Nutritional Information
Per serving: Calories 410, Fat 23 g (Saturated 3.5 g, Trans 0 g), Cholesterol 36 mg, Sodium 150 mg, Carbohydrate 36 g (Fibre 8 g, Sugars 4 g), Protein 19 g.
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