Taco Chicken Salad Recipe



1 Tbsp. canola oil

1-½ lbs. uncooked boneless skinless chicken breasts, (diced into ½” cubes)

1 Oz. packet of taco seasoning

½ C. corn kernels

½ C. drained and rinsed canned black beans

¼ C. diced tomatoes

¼ C. sliced radishes

½ med. ripe avocado

2 Tbsps. light sour cream

To taste: hopped cilantro or scallions


Heat olive oil in a large skillet over medium-high heat. Add diced chicken and saute until lightly brown and cooked through for about 5TO7 mins. Stir in taco seasoning and mix well. Remove from pan and place in a bowl using a slotted spoon to remove excess oil. Chill in refrigerator until the meat is completely cooled.
In a large mixing bowl, combine chilled chicken, corn, black beans, tomatoes and radishes. Mix well.
Scoop out all the avocado meat using a spoon and drop it into a mixing bowl. Mash the avocado using a fork and stir in sour cream.
Combine the avocado and chicken mixture and mix well until chicken is completely coated with avocado. Finish by adding cilantro and scallions. Serve at room temperature or chilled.
Makes 6 servings

Nutrition Information:

238 calories | 10 g carbs | 2 g sugars | 8 g fat | 1 g saturated fat | 28 g protein | 3 g fiber | Smart Points and PP+: 5 per (3/4 cup) serving

Recipe Adabted from Emilybites.com


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