Taco Salad
Ingredients
The Salad
-
2
large
boneless skinless chicken breast halves
-
1½
cups
fresh salsa
-
1½
Tbsp
taco seasoning mix
-
1
can (15 oz)
black beans, drained and rinsed
-
1
can (15 oz)
pinto beans, drained and rinsed
-
1
cup
frozen corn kernels
-
1
head
green leaf or iceberg lettuce, cut or torn into bite size pieces
-
1½
cups
shredded Monterrey Jack cheese or Cheddar cheese
-
3
medium
Roma tomatoes, diced
-
2
medium
avocados, diced (optional)
-
to taste
sour cream (for serving, optional)
-
6
taco salad bowls or fried flour tortilla chips
Cilantro Lime Ranch
-
¼
cup
mayonnaise
-
¼
cup
sour cream
-
¼
cup
milk
-
1
Tbsp
buttermilk ranch seasoning mix
-
¼
cup
cilantro
-
1
small clove
garlic
-
Juice of ½ - 1
lime
Instructions
- Place chicken in a slow cooker, pour salsa over it, and sprinkle with taco seasoning. Cook on low for 5 hours.
- Remove chicken, shred it, and set aside. Add black beans, pinto beans, and corn to the salsa broth in the slow cooker. Season with salt and pepper.
- Stir in the shredded chicken and heat for about 15 minutes.
- To serve, layer tortilla chips, lettuce, chicken mixture, cheese, avocados, tomatoes, and sour cream in bowls. Drizzle with cilantro lime ranch.
Nutrition Facts (estimated)
Servings
6
Calories
500
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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