STREET TACO CHICKEN SALAD 🌮🌽🍗
(Makes 7 Servings: Each Serving is ~2.5 Cups or 1 Bowl)
Macros (Per Serving):
-388 Calories
-12g Fat
-38g Carbs
-10g Fiber
-42g Protein
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Ingredients:
-2 lbs Lean Ground Chicken (907g)
-2 Tbsp Taco Seasoning
-1/2 Cup Salsa Verde (120g)
-Olive Oil Spray
Salad
-3 Orange Bell Peppers, diced (450g)
-1 Jalapeño, diced
-1 Medium Red Onion, diced (150g)
-2 Cups Diced Cherry Tomatoes (360g)
-2 Cans Black Beans, drained and rinsed (30 oz / 850g)
-3 Cups Fire Roasted Corn (450g)
-1 Cup Reduced Fat Cheddar Cheese, shredded (112g)
-1 Large Avocado, diced (200g)
-1/2 Cup Cilantro, chopped (30g)
Dressing
-1 Cup Plain Nonfat Greek Yogurt (240g)
-Juice of 2 Limes
-1/3 Cup Salsa Verde (80g)
-1 Tbsp Taco Seasoning
Instructions:
1.) Cook the ground chicken with taco seasoning until fully cooked. Stir in salsa verde and let cool slightly.
2.) While the chicken cooks, dice the vegetables and drain and rinse the black beans.
3.) In a very large bowl, combine the vegetables, black beans, corn, cheddar cheese, avocado, cilantro, cooked chicken, and dressing ingredients.
4.) Toss until evenly combined, then divide into 7 servings (~2.5 cups each).
5.) Store in the refrigerator for up to 4–5 days (freeze longer for storage) and serve cold. Stir before serving if needed.
Enjoy!
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