Mexican

Taco Chicken Salad is for Dinner.

Taco Chicken Salad takes 20 minutes to prepare.

Taco Chicken Salad takes 45 minutes to cook.

Taco Chicken Salad makes 4 servings.

The ingredients for Taco Chicken Salad are:

Spring Salad Mix - 8 cups
Boneless, Skinless Chicken Breast - 1 lb
Taco Seasoning - 1 Tbsp
Canned Diced Tomatoes - 14.5 oz can
Shredded Cheddar Cheese - 1/2 C
Black Beans - 2 C
Avocado - 1 medium fruit
Low fat, plain Greek Yogurt- 1 cup
Salsa - 3/4 C

Here is how you make Taco Chicken Salad:

Preheat oven to 350 degrees.Cut chicken up into bite-sized pieces. In each of four pieces of aluminum foil, place 4 oz diced chicken, 1/4 tbsp taco seasoning, 1/2 cup diced tomatoes, and 2 Tbsp salsa. Wrap aluminum foil around chicken to form a packet. Bake for 45 minutes, until chicken reaches 165 degrees. Meanwhile, mash avocado in a bowl. Mix in Greek yogurt and remaining salsa. Set aside. When chicken is done: In each bowl, place 2 cups of greens. Top with chicken and salsa. Top with 2 Tbsp cheese. Add 1/2 cup black beans. Top with guacamole dressing. Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user STELLAROSE227.

The nutritional information for Taco Chicken Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 452.3

• Total Fat: 12.9 g
• Cholesterol: 80.3 mg
• Sodium: 778.7 mg
• Total Carbs: 41.6 g
• Dietary Fiber: 11.5 g
• Protein: 44.0 g

Taco Chicken Salad is Mexican cuisine.