Ingredients for Chicken Taco Salad
- 1 pound boneless, skinless chicken breast
- 1 teaspoon garlic salt
- 1/2 teaspoon chili powder
- 5 cups chopped romaine lettuce
- 1 cup chopped cucumber
- 1 cup shredded cheddar cheese
- 1 cup chunky salsa
- 1 cup chopped tomatoes
- 1/2 cup chopped green onions
- 1/2 cup fat-free ranch dressing
- 1 cup crushed baked corn tortilla chips
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How to Make Chicken Taco Salad
- Preheat your broiler. Sprinkle 1 lb boneless, skinless chicken breasts with 1 tsp garlic salt and 1/2 tsp chili powder.
- Broil chicken for 2-3 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- Let chicken cool completely, then cut into bite-sized strips.
- In a large bowl, combine 5 cups chopped romaine lettuce, 1 cup chopped cucumber, and 1 cup shredded cheddar cheese.
- Add the cooled chicken strips to the bowl.
- To serve, top each salad with 1/4 cup salsa, 1/4 cup chopped tomatoes, 2 tablespoons chopped green onions, 2 tablespoons of your favorite light dressing (ranch or vinaigrette), and a sprinkle of crushed tortilla chips (about 1/4 cup per serving).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
12g
Fat
5g
Carbs
2g
