Layered Chicken Taco Salad
Ingredients
- 1 (9-oz) pkg chopped romaine lettuce
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 cup shredded rotisserie chicken
- ½ cup shredded reduced-fat Cheddar cheese
- ¼ cup chopped green onions
- ⅓ cup fresh salsa
- ¼ cup refrigerated yogurt Ranch dressing
- ½ cup tortilla strips
- 4 (2-oz) mini guacamole cups
Instructions
- Layer lettuce, beans, chicken, cheese, and green onions on 4 serving plates or in 4 portable containers.
- Combine salsa and dressing in a bowl. Pack dressing and tortilla strips in separate containers.
- Sprinkle tortilla strips over salads; serve with dressing and guacamole.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
356
|
356
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 23 | 23 |
| Carb (g) | 35 | 35 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 976 | 976 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
