Southwestern Chicken Taco Salad
Nutty Avocado Toss
Ingredients
- ½ cup refrigerated Ranch dressing
- ¾ cup refrigerated salsa, divided
- 2 (9-oz) pkg chopped romaine lettuce
- 3 cups chopped rotisserie chicken (without skin)
- 1 (15-oz) can no-salt-added black beans, rinsed and drained
- 1 (14.5-oz) can fire-roasted corn, rinsed and drained
- ½ cup crumbled feta cheese or queso fresco
- 3 oz lime-flavored multigrain tortilla chips (such as Late July), lightly crushed
Instructions
- Combine dressing and ¼ cup salsa in a bowl.
- Layer lettuce, chicken, beans, corn, cheese and ½ cup salsa on a serving platter; drizzle with dressing, and top with chips.
Side Dish Ingredients
- 1 lime
- 2 avocados, pitted and cubed
- 1 Tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp pepper
- ⅓ cup roasted, salted pepitas (pumpkin seeds)
Side Dish Instructions
- Squeeze juice from lime.
- Combine avocados, oil, lime juice, salt and pepper; toss to coat. Sprinkle with pepitas.
- Serve over taco salad.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
374
|
133
|
507
|
| Fat (g) | 16 | 13 | 29 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 28 | 3 | 31 |
| Carb (g) | 31 | 5 | 36 |
| Fiber (g) | 8 | 4 | 12 |
| Sodium (mg) | 745 | 99 | 844 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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