Chicken Taco Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 336
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 28
- Dietary Fiber
- 12
- Sugar
- 3
- Protein
- 23
- Cholesterol
- 53
- Sodium
- 991
- Total: 25 min
- Active: 25 min
Ingredients
1 tablespoon vegetable oil
1 small onion, sliced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
2 cups shredded rotisserie chicken
1 15-ounce can black beans, drained and rinsed
1 cup low-sodium chicken broth
Juice of 1/2 lime, plus wedges for serving
Kosher salt and freshly ground pepper
1 head romaine lettuce, shredded
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.