MY FAVORITE TACO BOWL SALAD

Posted by Carole-Anne on April 1, 2008

Healthy Recipes says this recipe is just the “best” for company with kids or adults and is so easy when you purchase the tortilla salad shells; they really dress up the recipe.  Try to purchase low salt salad shells.

INGREDIENTS:

8 tortilla salad shells (low salt – whole wheat)

3/4 cup low cal Ranch dressing (unless you have another favorite)

1 lb (large) chicken breast chopped into small pieces

1 tbsp extra virgin olive oil 

1 tsp curry powder

1/2 tsp sea salt

1/4 tsp minced garlic

1/4 tsp ground red pepper (cayenne)

1 can drained and rinsed red kidney beans

1 head Romaine lettuce torn into bite size pieces

1 cup light shredded Cheddar cheese

2/3 cup sliced black olives

2 medium hot house tomatoes coarsely chopped

1 medium Spanish onion chopped

Light sour cream

NOW FOLLOW ME:

Set aside Tortilla salad shells, and dressing.

Cook chicken breast (large one) over medium heat in skillet, in 1 tbsp extra virgin olive oil, stirring occasionally until brown and drain. 

Stir in water, curry powder, sea salt, minced garlic, red pepper and beans. 

Heat mixture to a boil and reduce heat.  Simmer uncovered for 15 minutes, stirring occasionally.  Set aside to cool for 15 minutes.

Mix lettuce pieces, grated Cheddar light cheese, diced tomatoes and chopped onions in a large bowl and toss with your favorite low cal dressing (mine is Ranch) or make your own. 

Add cooled chicken breast, chopped, and toss lightly. 

Add evenly to eight salad taco shells and garnish with light sour cream.  Place in refrigerator until ready to serve.

Healthy Recipes is proud to serve this nutritious meal and feels the total calories contained per taco salad to be 320 each.   Yummy!  Enjoy your meal.

Healthy Recipe serves 8 people.