Chicken Taco Salad
Tacos! They do not always need to be made with ground turkey or beef. In fact, I prefer my tacos with chicken, shrimp, or fish. I use shredded chicken in this recipe using my homemade taco seasoning and plain chicken breast in a slow cooker.
Whenever I think of taco salads, I think of my sister. Growing up she loved tacos and would always eat hers in the salad form! Plus, it’s no surprise here, G-Mama made some bomb tacos! Everything she made was excellent, that’s where my sis and I get our culinary talents 🙂
I was more a fan of the real taco myself, but now that I’m older I appreciate the salad. So I bring it to you today with an EDIBLE BOWL! Only my favorite kind of bowl.
For this recipe you will need:
- my homemade taco seasoning (about 3 Tablespoons for the batch of chicken we are going to make)
- 1 cup of shredded chicken breast
- 1 Ezekiel Wrap
- 2 cups of shredded lettuce
- 1 tesoro tomato, chopped
- 1/4 cup of red onion
- 2 Tablespoons of sweet white corn
- 2 Tablespoons of reduced fat mexican cheese blend (I like the Sargento brand)
- 1 jalepeno
- Fresh salsa for a dressing (my own recipe to come on Veria soon!)
The night before I made a huge batch of shredded chicken breast to use for this taco salad. I also plan on using this chicken as my protein for the week for my work lunches. I used four LARGE chicken breasts, added 1/4 cup of water, and 3 Tablespoons of my homemade taco seasoning on top. Turn on low for 5-6 hours depending on how your slow cooker heats.
I take the chicken breast out of the slow cooker and then shred it so I don’t lose some of the spices in the bottom of the cooker. Plus all the fat (the little that there is) drains off into the bottom, we don’t need that extra do we?
Then preheat your oven to 400 degrees Fahrenheit. Grab a bundt pan or some kind of cake pan that sits high so you can drape your Ezekiel wrap over it.
Cook until it gets brown and crispy on the edges, about 7-10 minutes. In the meantime you can prep all your veggies!
Then just add everything to the bowl. Lettuce, chicken (I sprinkled a little extra taco seasoning on top of mine, about 1/2 teaspoon), cheese, tomato, onion, corn. Dollop with a little greek yogurt and finish with jalepeno!
I don’t actually eat the jalepeno. When I mix the salad all together it gives it the flavor all through out the salad!
This salad is so light and refreshing! Definitely hits the spot.
I took my fork to it to deconstruct it and topped with my salsa for a dressing (super low calorie too!). I used about 2 1/2 to 3 Tablespoons.
Where’s that cheese?
My taco salad has: 390 calories, 6.4 grams of fat, 35.6 grams of carbs, and 40.1 grams of protein! Protein packed! 🙂
Compare that to a taco salad from Taco Bell which has 840 calories and 45 grams of fat! Don Pablos chicken taco salad has 1,389 calories and 84.1 grams of fat! So think about your choices next time you eat out and order a salad. NOT always the healthier choice!
Not only is mine a bigger serving, but you will feel better about yourself after eating it! Fresh, delicious, and healthy!
XOXO With a Cherry On Top,