Layered Chicken Taco Salad
Ingredients
- 1 (8-oz) pkg shredded iceberg lettuce
- 1 (15-oz) can no salt added pinto beans, rinsed and drained
- 1½ cups shredded rotisserie chicken
- ½ cup crumbled feta cheese
- 2 green onions, chopped
- ⅓ cup refrigerated 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.
- Whisk together salsa and dressing in a bowl. Drizzle dressing and sprinkle chips on salads.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
381
|
381
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 26 | 26 |
| Carb (g) | 43 | 43 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 715 | 715 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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