Street Taco Chicken Salad

Serves 7
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Directions

  1. 1Cook the ground chicken with taco seasoning until fully cooked.
  2. 2Stir in salsa verde and let cool slightly.
  3. 3While the chicken cooks, dice the vegetables and drain and rinse the black beans.
  4. 4In a very large bowl, combine the vegetables, black beans, corn, cheddar cheese, avocado, cilantro, cooked chicken, and dressing ingredients.
  5. 5Toss until evenly combined.
  6. 6Divide into 7 servings (~2.5 cups each).
  7. 7Store in the refrigerator for up to 4–5 days (freeze longer for storage) and serve cold. Stir before serving if needed.

Ingredients

  • 2 lbs Lean Ground Chicken
  • 2 Tbsp Taco Seasoning
  • 0.5 Cup Salsa Verde
  • Olive Oil Spray
  • 3 Orange Bell Peppers, diced
  • 1 Jalapeño, diced
  • 1 Medium Red Onion, diced
  • 2 Cups Diced Cherry Tomatoes
  • 2 Cans Black Beans, drained and rinsed
  • 3 Cups Fire Roasted Corn
  • 1 Cup Reduced Fat Cheddar Cheese, shredded
  • 1 Large Avocado, diced
  • 0.5 Cup Cilantro, chopped
  • 1 Cup Plain Nonfat Greek Yogurt
  • 2 Juice of Limes

Equipment

panvery large bowl

Tips

  • Gently fold all ingredients together until well combined.
  • Store in the refrigerator for up to 4–5 days, or freeze for longer storage.
  • Serve cold and stir before serving if needed.