Chicken Taco Salad with Cilantro-Lime Dressing
3
Points®
1 serving • Lunch & Dinner
Enjoy this summertime recipe from Chef Kelsey Nixon.
Items
Plain low fat Greek yogurt
2 Tbsp
Cilantro
1 Tbsp
Fresh lime juice
2¼ tsp
Canola oil
½ tsp
Garlic
½ small clove(s)
Romaine lettuce
1½ cup(s)
Skinless original seasoning rotisserie chicken breast
2 oz, thinly sliced
Canned black beans
¼ cup(s)
Canned yellow corn
¼ cup(s), or fresh corn
Grape tomatoes
6 medium, chopped
Tortilla chips
4 chip(s)
How to Prepare
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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