Grilled Chicken Taco Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ¼ tsp salt
- ½ tsp pepper
- ½ (6.25-oz) pkg baked tortilla scoop chips (about 48 scoops)
- 1 (3-count) pkg romaine lettuce hearts, chopped
- 2 cups frozen corn kernels, thawed
- 2 (15-oz) cans black beans, drained and rinsed
- 1½ cups shredded reduced-fat Mexican-blend cheese
- 1½ cups refrigerated salsa
- ¼ cup thinly sliced red onion
- 6 Tbsp reduced-fat sour cream
Instructions
- Preheat grill or grill pan to medium-high heat.
- Coat chicken with cooking spray; season with salt and pepper.
- Grill chicken, covered with grill lid, 5 to 6 minutes per side or until done.
- Let cool; cut into ½-inch pieces.
- Arrange chips on a platter. Layer lettuce, chicken, corn, beans, cheese, salsa and onion over chips. Serve with sour cream.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
410
|
410
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 37 | 37 |
| Carb (g) | 43 | 43 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 780 | 780 |
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