Chicken & Black Bean Taco Salad
- Cook Time
- 15 min
- Yield
- 4 servings
- Calories
- 410
- Protein
- 19g
Ingredients
For dressing:
1/3 cup olive oil
2 tbsp 3 Onion Dip Mix
1 tsp Taco Seasoning
2 tbsp lime juice
1/2 tsp sugar
For salad:
1 medium bell pepper (julienned)
1 cup corn (frozen, thawed)
1-14 oz can black beans (rinsed and drained)
1 tsp Herb & Garlic Dip Mix
6 cups romaine lettuce (torn)
1 cup cooked chicken breast (chopped)
1/2 cup corn tortilla chips
2 tbsp fresh cilantro (chopped)
Preparation
- In a small bowl, whisk the dressing ingredients together; 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.
Serving Size
4 servings serving
Amount/Serving
- Calories: 410, Fat: 23g, Saturated fat: 3.5g, Trans fat: 0g, Cholesterol: 36mg, Sodium: 150mg, Carbohydrate: 36g, Fiber: 8g, Sugars: 4g, Protein: 19g
