Tuesday, January 12, 2010

More Salad Than Taco Taco Salad

If you love flavorful foods, especially Mexican foods, then this salad is a sure bet on a night when you need something quick and delicious.

It's more salad than taco since I'm such a stickler for low-POINTS foods lately. It still has that Mexican kick, though. Who will complain about something that tastes so good, but is good for you as well? I sure won't.

More Salad Than Taco Taco Salad
Serves: 2

1 large head romaine lettuce, roughly chopped
3 roma tomatoes, diced
4 medium scallions, roughly chopped
12 small black olives, sliced
1 large chicken breast, diced
2 tbsp taco seasoning
1/4 cup water
1 cup fat-free refried beans, warmed
4 tbsp low-fat shredded Mexican blend cheese
1 cup fat-free salsa
6 tbsp fat-free sour cream
Non-stick cooking spray
Salt and pepper to taste

Heat a medium skillet over medium-high heat. Coat with non-stick cooking spray. When skillet is warm, add diced chicken. Salt and pepper to taste. Cook until chicken cubes are cooked through, approximately 8 minutes. Add taco seasoning and water. Reduce heat and let simmer.

On two large plates, divide the lettuce and tomatoes. Top with 1/2 cup warm refried beans. Add cooked chicken. Top with black olives, scallions, cheese, salsa, and fat-free sour cream.

You'll notice that there's a tortilla shell under the salad. At first we thought they would be necessary to make the meal filling. We quickly realized how very wrong we were. I use La Tortilla Factory High Fiber Low Carb Tortillas. They have a POINTS value of 1 for a burrito-sized tortilla like is shown here. If you choose to add it, don't forget to add an additional POINT. Just don't let your eyes be bigger than your stomach like I did!

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