Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Chicken Taco Salad
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 336
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 12 g
- Sugar
- 3 g
- Protein
- 23 g
- Cholesterol
- 53 mg
- Sodium
- 991 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 336
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 12 g
- Sugar
- 3 g
- Protein
- 23 g
- Cholesterol
- 53 mg
- Sodium
- 991 mg
Ingredients
Directions
- Shredded pepper Jack cheese, salsa, guacamole, sour cream, sliced scallions and fried tortilla strips, for topping
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the chili powder and cumin and cook for 30 seconds. Add the chicken, black beans and chicken broth, then stir, bring to a simmer and cook until thickened, about 5 minutes. Stir in the lime juice and season with salt and pepper.
- Fill 4 serving bowls with the romaine, then add the chicken mixture. Top with cheese, salsa, guacamole, sour cream, scallions and tortilla strips. Serve with lime wedges.
