Chicken Enchilada Taco Salad
Chicken Enchilada Taco Salad: What a salad SHOULD look like! A loaded taco combined with spicy enchilada chicken, veggies and a zesty lime vinaigrette.
Servings 4 people
- 2 tsp olive oil
- 1 lb ground chicken breast
- 1/2 small onion, diced
- 2 tbsp tomato paste
- 1/2 cup + 1/8 cup water
- 3/4 tsp kosher salt
- 1 1/2 tsp Chili powder
- 1/2 tsp garlic powder
- 1 tsp apple cider vinegar
- 1 1/2 heads romaine lettuce, chopped
- 2 medium roma tomatoes, diced
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded low-fat cheddar cheese
- 1/2 cup chopped cilantro
- 1 14 oz can black beans, rinsed and drained
- 1/2 cup frozen corn, defrosted
- 1 large avocado, sliced
- 1/2 cup crushed tortilla chips
- 1/4 cup lime juice
- 2 tsp honey
- 1/2 tsp ground cumin
- 1/4 tsp kosher salt
- 1/4 cup olive oil
Heat a medium skillet to a medium heat. Add 2 tsp olive oil. Once the oil is hot, add ground chicken. Use a wooden spoon to bread the meat up. After 1 or 2 minutes, add onion, stir to combine. Sauté until chicken is golden brown and cooked through, and onion is soft, about 6-7 minutes.
Add tomato paste, stir and cook for one minute. Add water, chili powder, garlic powder, and salt. Cook another 1-2 minutes and add vinegar. Stir and turn heat off.
Toss romaine with tomatoes, cheeses, cilantro, beans, corn and dressing. Season with salt and pepper. Add chicken and toss one more time. Top salad with crushed chips and sliced avocado.
Serving: 1serving with dressing | Calories: 460kcal | Carbohydrates: 16g | Protein: 33g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 87mg | Sodium: 974mg | Potassium: 844mg | Fiber: 5g | Sugar: 6g | Vitamin A: 704IU | Vitamin C: 14mg | Calcium: 147mg | Iron: 2mg