Lunch: Chicken Taco Salad

Recipe by Julianna Grimes Using rotisserie chicken helps you pull this convenient dish together in a flash.

This recipe includes fertility superfoods such as:

Romaine Lettuce, Chicken Breast

Health and fertility benefits of Chicken Taco Salad

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood. Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

6 (6-inch) corn tortillas
Cooking spray
3/8 teaspoon ground chipotle chile pepper
1 cup salsa verde
3 ounces 1/3-less-fat cream cheese (about 1/3 cup)
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
1 1/2 cups chopped skinless, boneless rotisserie chicken thigh or drumstick
1/2 cup sliced green onions
2 tablespoons fresh lime juice, divided
5 teaspoons extra-virgin olive oil, divided
2/3 cup organic black beans, rinsed and drained
2/3 cup frozen corn kernels, thawed
2/3 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
6 cups chopped romaine lettuce
3 radishes, very thinly sliced

Instructions

Preheat oven to 450 °.
Cut tortillas into 1/4-inch-thick strips. Place tortillas on a jelly-roll pan. Lightly coat tortillas with cooking spray; sprinkle with chipotle pepper. Bake at 450 ° for 10 minutes, stirring after 5 minutes. Cool.
Heat a medium skillet over medium heat. Add salsa and cheese to pan; cook 4 minutes or until cheese melts, stirring to combine. Stir in chicken; cook 1 minute. Stir in onions and 1 tablespoon lime juice. Remove chicken mixture from pan; keep warm. Rinse pan with water. Return pan to medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add beans, corn, and red bell pepper to pan; sauté 2 minutes. Stir in cilantro.
Combine remaining 1 tablespoon lime juice and remaining 1 tablespoon oil in a large bowl; stir with a whisk. Add lettuce to bowl; toss to coat. Place about 1 cup lettuce mixture on each of 6 plates; top each serving with about 3/4 cup chicken mixture and 1/3 cup corn mixture. Sprinkle with tortilla strips and radishes.

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