Taco Salad

Ingredients

1 cup chopped red onion

1 cup low sodium black beans, drained and rinsed

1 bag of mixed greens

1 cup chopped bell pepper

1 lb chicken breast

1 cup low sodium pinto beans, drained and rinsed

Salsa

1 packet low sodium taco seasoning

1 pint cherry tomatoes, halved

1 tsp olive oil

Directions

1. Heat a medium-sized skillet over medium-high heat. Add the teaspoon of olive oil to the pan. Season both sides of the chicken with the low sodium taco seasoning packet. Place the chicken into the skillet and cook until golden brown or internal temperature reads 165 degrees F. Slice chicken breast and set aside.

2. Build your salad by placing 1 handful of mixed greens in a bowl, topped with ¼ cup red onion, ¼ cup chopped bell pepper, handful of cherry tomatoes, ¼ cup black beans, ¼ cup pinto beans and 4 oz of your cooked, sliced chicken breasts. 

3. Add a spoonful of salsa on top and enjoy!

Nutritional information:

4 Servings

Serving Size: 1/4 Recipe

Calories: 293 kcal

Total Fat: 4.8g

Saturated Fat: 1g

Cholesterol: 72.6mg

Sodium: 330mg

Total Carbohydrate: 32.6g

Protein: 31.7g

Fiber: 9.2g