Chicken taco salad


Ingredients

  • 1 tsp vegetable oil
  • 2 C cooked chicken (I use rotisserie chicken)
  • 1 packet, taco seasoning
  • 1/2 C wate
  • ½ C non-fat plain Greek yogurt
  • ½ C salsa
  • 4 C chopped romaine lettuce
  • 1 C black beans drained and rinsed
  • 1 C corn
  • 1 C halved grape or cherry tomatoes
  • 1 C shredded reduced fat cheddar cheese

Instructions

  1. Mix together yogurt and salsa until completely combined, set aside.
  2. In a medium frying pan heat the oil.
  3. Add the chicken and saute for 2 minutes.
  4. Add taco seasoning and water. Mix well for 5 minutes.
  5. Place an equal amount of the yogurt and salsa mix at the bottom of each jar.
  6. Divide remaining ingredients among the jars, layering in the following order: chicken, black beans, corn, cheese, tomatoes and lettuce. 
Makes 4 servings

Comments

Post a Comment

Popular posts from this blog

Soup in a Jar - Pho Ga

Image
Ingredients 1 oz rice vermicelli, broken into small pieces 1/4 C chopped mushrooms 1/4 C bean sprouts 1/2 C shredded chicken 2 tbsp chopped green onions 1/4 tsp garlic powder 1/4 chicken bouillon cube 1 tsp chopped cilantro sriracha to taste Instructions Layer vermicelli, mushrooms, bean sprouts, chicken, green onions, garlic powder, chicken bouillon cube, cilantro, and sriracha. When you're ready to eat, fill the jar to the top with boiling water. Stir carefully, cover and let stand for 10 minutes, until noodles are tender. Season to taste and enjoy! Nutrition Facts Calories     Fats (g)     Carbs (g)     Protein (g)     162             0                29                   12
Read more

April 30, 2017 - This Week's Meal Prep Session!

Image
This weekend has been quite hectic with lots of running around. I'm a little disappointed that I didn't get to work on my garden and I'm getting antsy that I haven't planted much yet. Meal prep also took a little longer than it had in the past few weeks but that's because there was some marinating and slow cooking involved. It all got done in about four and half hours. That all paid off in the end because everything came out so delicious! There have been times where I've prepped and honestly haven't been too enthused by all dishes. This time is not one of those times.  I first started working on the Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce and   left it to marinate in the fridge as I prepared my other meals. Next came the Slow Cooker Carnitas. Nothing better than that for taco Tuesday. I grilled some bell peppers and got some avocados to add to those tacos. I found another one pot chicken meal, the One Pot Italian Chicken And Ri...
Read more

Vegetarian Three Bean Chili

Image
This recipe is a modified version of a regular chili recipe. My sister-in-law was coming over to watch the kids and I wanted to make something that would fit her dietary needs since she is vegetarian. Also I had to dial down the heat in the recipe because the kids were going to eat it as well. Now this has become one of the kids' favorite recipes and my vegetarian friends seem to enjoy it as well. Ingredients: 2 tablespoons vegetable oil 1 medium onion, diced 12 oz veggie protein crumbles or tofu (I like to use Lightlife Smart Ground Original Crumbles) 2 garlic cloves, minced 2 tablespoons chili powder 2 teaspoons brown sugar 1⁄2 teaspoon ground cumin 1 (14 ounce) can fire-roasted diced tomatoes 1 (15 ounce) can tomato sauce 1 (6 ounce) can tomato paste 1⁄2 teaspoon salt 1⁄4 teaspoon black pepper 2 cups vegetable broth 1 (15 ounce) can light red kidney beans (rinsed) 1 (15 ounce) can chickpeas (rinsed) 1 (15 ounce) can black beans (rinsed) Toppings: s...
Read more