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Chicken Taco Salad with Cilantro-Lime Dressing

Enjoy this summertime recipe from Chef Kelsey Nixon.
Meal Items

Yogurt, Greek, plain, lowfat

2 Tbsp

0

Cilantro, raw

1 Tbsp

0

Juice, lime, fresh

2¼ tsp

0

Oil, canola

½ tsp

1

Garlic, fresh

½ small clove(s)

0

Lettuce, romaine

1½ cup(s)

0

Chicken, breast, rotisserie, without skin

2 oz, thinly sliced

0

Beans, black, canned

¼ cup(s)

0

Corn, yellow, canned (vacuum packed)

¼ cup(s), or fresh corn

0

Tomatoes, grape

6 medium, chopped

0

Tortilla chips

4 chip(s)

1
Notes
Combine yogurt, cilantro, lime juice, oil and garlic in a mini food chopper or processor until smooth. Combine lettuce, chicken, beans, corn and tomatoes in a bowl; toss with dressing and crumble chips over top. (If you prefer, you can just chop the cilantro by hand and whisk the dressing together in a small bowl.)

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