Spring signals opening day for baseball—and farmers markets filled with fresh-picked produce loaded with vitamins and antioxidants. Celebrate a return to lighter, healthier fare with this crunchy, veggie-packed Chicken Taco Salad recipe from the Gourmet Nutrition Cookbook. Tip: For the freshest produce in town, click here for farmers markets near you: http://www.localharvest.org/
This crunchy, Mexican-inspired salad is sure to please, as it combines freshness and flavor. Whether you try it as a meal or as a side dish, you'll love the taste and the crunch.
Ingredients:
Boneless skinless chicken *** (173 g) 6 oz.
Coconut oil or butter 1 tbsp
Onion (thin sliced) 1/4 cup
Tomato 1/2 cup
Corn (frozen or canned) 1/4 cup
Fresh Spinach 3 cups
Whole wheat tortilla chips 1/3 cup
or brown rice chips (crushed)
Aged white cheddar (grated) 1/2 cup
Instructions:
Saute chicken. Set aside to cool. Add oil (or butter) and onions to hte pan, stirring frequently until onions are lightly browned, then add tomato and corn. Cook for 1 minute more. Remove from heat and set aside to cool. Coimbine all ingredients in a large mixing bowl. Drizzle one serving of your favorite dressing on the salad and serve.
Serves 1 large or 2 small.
Calories: 526
Fat: 21g
More delicious, healthful recipes and the complete nutritional breakdown are available in the Gourmet Nutrition Cookbook.