If you’re trying to find a really delicious but Healthy Taco Salad recipe then you’ve come to the right blog my friends, because today I am spilling my secrets (and some step-by-step photos) on how to make the biggest boldest fiesta for your taste buds all for under 500 calories!
3 corn tortillas
1 teaspoons La Tourangelle avocado oil
1 ¼ teaspoon coarse kosher salt, divided
1 pound ground chicken
1 diced red bell pepper
1 bunch scallions, sliced, white and green parts separated
1 tablespoon Mexican seasoning *see ingredient note
2 tablespoons tomato paste
½ cup water
2 hearts of romaine, chopped, washed and spun dry
1 cup shredded Monterey Jack or Pepper Jack
¼ cup chopped cilantro leaves
½ cup salsa
- Preheat oven to 350 degrees F.
- Lay tortillas on cutting board. Brush oil over the tortillas. Sprinkle with ¼ teaspoon salt and cut into strips. Spread on a large rimmed baking sheet and transfer to the oven. Bake until crispy and just starting to turn golden, 12 to 15 minutes. Set aside.
- Coat a large non-stick skillet with cooking spray and set over medium-high heat. Add chicken, red pepper and scallion whites and cook, crumbling the chicken with a wooden spoon until no longer pink, 5 to 7 minutes. Sprinkle with Mexican seasoning and the remaining 1 teaspoon salt, and stir to coat. Add in tomato paste and stir to coat. Add in water and stir until the mixture becomes saucy. Remove from the heat and stir in the scallion greens.
- Divide romaine among 4 large pasta bowls or plates. Top with the chicken mixture and cheese. Drizzle with dressing. Top with chips, cilantro and salsa on top.
Ingredient Note: Look for Salt Free Mexican or South-west seasoning in the spice section of the supermarket alongside other spice blends. You can also make your own by Mixing 4 teaspoons Chili powder, 4 teaspoons ground cumin, ½ teaspoon cinnamon and ½ teaspoon chipotle chili powder. Alternatively, you can use Taco seasoning, which is sold in the Mexican section of the supermarket. Taco seasoning contains salt, and no added kosher salt should be added to the chicken mixture.
Tip: Ground turkey or beef can be substituted for the ground chicken. If you prefer a meatless main course, cook the peppers and scallion whites in 1 tablespoon oil until softened. Then add in 1 cup drained canned black beans and 1 cup frozen and thawed corn kernels. Cook, stirring until heated through. Then remove from the heat and add in the scallion greens.
Make Ahead: The chicken mixture can be made up to 3 days ahead and rewarmed in the microwave or in a covered saucepan, with a couple tablespoons water.
- Serving Size: 1 salad
- Calories: 477
- Fat: 28 g
- Carbohydrates: 26
- Fiber: 6
- Protein: 32
Keywords: healthy taco salad,chicken taco salad,taco salad