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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (213g) Recipe makes 6 servings |
||
| Calories 105 | ||
| Calories from Fat 19 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.2g | 3% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 26mg | 8% | |
| Sodium 415mg | 17% | |
| Potassium 407mg | 11% | |
| Total Carbohydrate 6.9g | 2% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 3.1g | ||
| Protein 15.1g | 30% | |
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 teaspoon garlic salt
- 1 tablespoon chili powder
- lettuce, torn into bite-size pieces
- 1 cucumber, peeled and diced
- 1 cup shredded low-fat cheddar cheese
- 1 cup chunky salsa
- 1 tomato, chopped
- 3 green onions, chopped
- fat free ranch dressing
- baked corn tortilla chips
Directions
1
Sprinkle chicken with garlic salt and chili powder.2
Broil 2 minutes or until done.3
Cool and cut into strips.4
In a bowl, toss lettuce with chicken, cucumber and cheese.5
To serve, top with salsa, tomato, green onions, dressing and crushed tortilla chips.
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- Course > Lunch/Snacks
- Course > Salads
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Broil/Grill
- Occasion > To Go... > Picnic
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
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Featured Reviews for This Recipe
From: nemokitty
On Jun 1, 2009
We loved this! Had it for 2 meals and tasted just as good as the first time. I did keep everything separate in bowls till dinnertime. Also added can of jalapeno lowfat refried beans and some cilantro I needed to use. Thanks for a delicious taco salad that is going in the keeper cookbook!
From: blisstir
On Feb 20, 2004
Love this salad! I make a beef taco salad #82349 that isnt as low fat as this one, but both are delish! I really liked the salsa here because it allows you to use less dressing. Great recipe - thank you!
From: Nikosmom
On Jun 2, 2003
Great recipe. I really enjoyed this one. I think I will add sour cream next time. Thanks, Donna 
From: ellie_
On May 8, 2003
Excellent taco salad that we will be having often. I used boneless chicken thighs instead of chicken breasts and I broiled them for about 20 minutes instead of the suggested time. I also added one sliced green pepper, cherry tomatoes and one sliced avocado to the salad. Thanks Donna for posting this delicious salad.
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