Low-Cal Chicken Taco Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A main dish with warm chicken chili atop crunchy salad greens. When my kids were too young to appreciate salad, I made a separate bowl for them with half the chicken chili, chex, and cheese topped with some of the dressing. Not as healthy, but they liked it! Ingredients:
4 ounces thousand island dressing |
1/2 tablespoon taco seasoning |
1/2 tablespoon salsa |
1/4 cup sugar or 1/4 cup splenda sugar substitute |
4 cups chopped cooked chicken |
1/4 cup chopped onion |
1 (8 ounce) can pinto beans |
1 cup water |
3 teaspoons taco seasoning |
4 cups lettuce |
6 ounces shredded reduced-fat cheddar cheese |
3 cups corn chex |
Directions:
1. Mix together first four ingredients to form salad dressing. (If you can do this several hours or even a day ahead, it's even tastier.).
2. Brown onion in sprayed skillet. Add chicken, beans, water, and taco seasoning. Simmer 10 minutes, stirring occasionally.
3. Place lettuce in large salad bowl. Sprinkle cheese over top.
4. When chicken mixture has cooled to warm, pour over lettuce and cheese. Pour dressing over all and sprinkle with Corn Chex.
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