Layered Chicken Taco Salad
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Ingredients
- 1 (8-oz) pkg shredded iceberg lettuce
- 1 (15-oz) can no-salt-added pinto beans, drained and rinsed
- 1½ cups shredded rotisserie chicken
- ½ cup crumbled feta cheese
- ¼ cup chopped green onions
- ⅓ cup fresh salsa
- ¼ cup refrigerated yogurt Ranch dressing
- 4 oz baked tortilla chips, coarsely crushed
Instructions
- Layer lettuce, beans, chicken, cheese, and green onions on 4 plates or in 4 portable containers.
- Combine salsa and dressing in a bowl. Drizzle over salads before serving, and sprinkle with chips.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
386
|
386
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 27 | 27 |
| Carb (g) | 43 | 43 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 730 | 730 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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- Matching Grocery List
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