I've been getting a lot of requests for this recipe lately after bringing it to a few potlucks, so here's my signature Rainbow Chicken Taco Salad. Really when I first made this salad I just grabbed as many different colored items as I could that would go well with Mexican food - always the way to get a delicious salad: Pick a theme (Mexican, Italian, Fruity
... whatever... then head to the produce section and grab everything you enjoy that fits your theme - toss it together, add a dressing and some protein if you don't have it in there already, and BAM! Healthy, tasty salad - every time.
These measurements are definitely an estimate, I typically fan it out on a plate so that I can see the ratios of everything and then add or take away if I have too much or too little of something. You can do more or less of anything depending on your tastes, and even leave things out completely - this is the beauty of salads! No exact measurements necessary.
I like to split this salad and eat it in two sessions when I'm making the regular version because it's a mighty hearty salad, and pretty high in both calories and carbohydrates.
I've also posted an adapted version that has less carbs and fats for those of you who are on the 5 & 1 plan.
I like to split this salad and eat it in two sessions when I'm making the regular version because it's a mighty hearty salad, and pretty high in both calories and carbohydrates.
I've also posted an adapted version that has less carbs and fats for those of you who are on the 5 & 1 plan.
Just remember to keep it healthy and lean by taking it easy on the carbs and healthy fats (healthy fats are important, as are complex carbs... but don't use "healthy" as an excuse to go crazy, especially if you're trying to lose weight right now, you don't need much!). Calories can add up quickly in a salad if you add too much of certain ingredients (even healthy ones). I'll star these items for you as a little "proceed with caution" for those of you working on losing weight.
Ingredients:
1 1/2 c. chopped lettuce
4 oz cooked chicken, cut into strips.
4 oz cooked chicken, cut into strips.
1/4 c. diced orange bell peppers (or color of your choice)
1/4 c. corn*
1/4 c. black beans*
1/2 c. diced tomatoes
1/8 c. diced red onions
1/8 c. diced avocado*
1/4 c. low fat cheddar, mexican four cheese, or colby jack cheese*
1/8 c. tortilla strips*
Juice of 1/4 lime
3 T. salsa (I use Pace Medium salsa)
1 T. light ranch (I use Hidden Valley Light Buttermilk)
Juice of 1/4 lime
3 T. salsa (I use Pace Medium salsa)
1 T. light ranch (I use Hidden Valley Light Buttermilk)
Directions:
1. In a bowl, combine everything together except for the salsa and ranch. 2. In a separate container mix together salsa (I like Pace Medium) and light ranch (I like Hidden Valley Light Buttermilk). I like to mix up 3/4 c. salsa and 1/4 c. ranch and put it in my fridge so that I've got it ready to go when I make this salad a few times throughout the week.
3. Add dressing to salad in small amounts while mixing everything together until your salad has a light coat of dressing. (Easy, easy, easy on the dressing!)
Here are the nutrition breakdowns for this version, as well as the lighter version posted below.
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| Original Version |
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| 5 & 1 Lean and Green |
Now. For those of you on the 5 & 1 plan right now, here is my adapted version that can count as your lean and green for the day:
1 c. chopped lettuce
4 oz. cooked chicken, cut into strips
1/2 c. diced tomatoes
1/4 c. diced orange bell peppers
1/4 c. green onions
1/8 c. diced avocado
1/8 c. low fat cheddar, mexican four cheese, or colby jack cheese
For your dressing combine 2 T. Salsa with 1 T. Ranch.
ENJOY!!!
