If you're looking for something quick, easy and healthy to make for lunch or dinner, then consider a salad. Filled with veggies, a salad is a great way to increase your vegetable intake without compromising on taste and getting full.
For a fresh south-of-the-border meal, try this lean chicken taco salad. Loaded with good-for-you foods, like crisp romaine lettuce, sweet kernels of corn, crunchy tortilla strips and perfectly-spiced chicken, this salad is a fiesta in a bowl. Keep the party going by serving Blackberry Ice Pops for dessert. Starring GOYA® Blackberry Fruit Pulp, sweetened with a touch of GOYA® Agave, these icy treats are healthy too.
Price Per Plate: About $2.20 Per Serving
*Approximate prices per serving are based on the average market prices of ingredients when this book went to press.
Makes 8 Servings; Prep time: 15 min.; Total time: 35 min.
INGREDIENTS
For the cilantro-lime vinaigrette:
2 tbsp. GOYA Extra Virgin Olive Oil
1 tbsp. GOYA Lemon Juice
2 tsp. finely chopped fresh cilantro
¼ tsp. GOYA Adobo Light All-Purpose Seasoning with Pepper
For the salad:
2 boneless, skinless chicken breast halves (about 1 lb.), butterflied
1 tsp. GOYA Chili Powder
¼ tsp. GOYA Cumin
2 8" GOYA Flour Tortillas, cut into ½" strips
2 romaine lettuce hearts, torn into bite-size pieces (about 8 cups)
1 can (15.5 oz.) GOYA Low Sodium Black Beans, drained and rinsed
1 can (15.25 oz.) GOYA Low Sodium Whole Kernel Corn, drained and rinsed
2 oz. GOYA Queso Blanco (white cheese), crumbled (about ¼ cup)
10 grape tomatoes, halved (about ½ cup)
¼ red onion, thinly sliced (about ¼ cup)
DIRECTIONS:
1. In small bowl, mix together olive oil, lemon juice, cilantro and Adobo Light; set aside.
2. Heat oven to 400°F. Rub chicken with chili powder and cumin. Heat greased grill pan over medium-high heat. Add chicken. Cook, flipping once, until golden brown on both sides and cooked through, about 15 minutes; set aside to rest 5 minutes. Slice chicken into thin strips. Meanwhile, place tortillas on baking sheet. Cook until crisp, about 10 minutes; set aside.
3. In large serving bowl, toss together romaine lettuce, beans, corn, cheese, tomatoes and onions. Drizzle with reserved dressing, tossing to coat completely. Top with chicken and tortilla strips.
NUTRITION
Serving Size: About 1 cup
salad & ½ tbsp. dressing
250 Calories
8g Fat (2g Saturated,
0g Trans); 40mg Cholesterol;
23g Carbohydrate;
4g Sugar; 19g Protein;
7g Fiber; 340mg Sodium
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