Chicken Taco Salad

Chicken Taco Salad

This recipe uses some pre prepped ingredients so comes together in under 10 minutes.

Ingredients

Romaine or butter lettuce roughly chopped (you can get it already chopped in a bag). I suggest sticking with a lettuce that has a crunch.

2 cups Spinach (adds extra nutrients)

2 cups of corn and green and/or red pepper (mixed). You can find this in a can labeled mexican corn if you don’t feel like chopping it fresh.

2 large Roma tomatoes (diced)

3 green onions (chopped)

2 cups chicken breasts (I use rotisserie chicken)

1 can black beans (drained)

1/2 cup shredded cheese

Toppings:

1 jar salsa

1 cup Greek yogurt

Crushed tortilla chips

After all your salad ingredients are prepped, toss them in a bowl together.

Combine the jar of salsa and Greek yogurt in a separate dish (this will keep in tupperware for up to 2 weeks and is great on omelets.

Toss an individual salad serving with the dressing mixture (salsa/Greek yogurt).

Top with the crushed tortilla chips.

That’s it! You now have veggie-filled tacos in a bowl.