Layered and Tossed Spicy Chicken Taco Salad

If you like tacos, you’ll love this taco salad. It’s made with chicken and green salsa, but you could use ground or shredded beef and red salsa instead. It’s based on a salad from a little drive-through Mexican place I used to visit when I lived in southern California. Yummmmy! This one is a big hit with kids. Our picky eaters love it. Use Monterey jack, Cheddar, or colby-jack cheese.

Step: 1

Whisk tomato sauce, sour cream, mayonnaise, green salsa, and lime juice together in a bowl until combined. Refrigerate the dressing while making salad.

Step: 2

Heat olive oil in a skillet over medium heat and cook onion in hot oil until translucent, about 5 minutes; stir often. Mix garlic into onion and remove from heat; stir cooked chicken in skillet and allow chicken to warm.

Step: 3

Transfer chicken mixture to a large salad bowl and sprinkle with Monterey jack cheese; cheese will warm and soften. Top chicken and cheese with cold lettuce and pour dressing over salad. Sprinkle in black olives. Toss salad thoroughly with dressing and sprinkle with crushed tortilla chips to serve.

Per Serving: 270 calories; protein 9.3g; carbohydrates 7.7g; fat 23g; cholesterol 37.2mg; sodium 468.7mg.

Product salad is one of the nicest salads to produce . It is more in body delight and water content . As fruits can make natural sweetness , you must have it for breakfast . The sweetness in it will give you enough energy for the day and make body fit with your sweet cravings too.

Salads often get a bad rap for being unpleasant (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is not being talked more , but it’s exactly where you’ll found the salads that may get weight loss.