Spicy Cilantro Chicken Salad
4 Servings
16 oz. chicken
1 packet taco seasoning
1 can rotel
8 cups arugula (1 bag), divided into 4 servings
1 avocado, deseeded without skin, quartered
40 grams corn chips
40 grams Kraft reduced fat swiss cheese
8 tbsp Trader Joe’s Cilantro Salad Dressing
24 cherry tomatoes, quartered
Cook chicken in taco seasoning and rotel until no longer pink. Shred with two forks, divide into 4 servings and spoon it onto arugula topped plates. Add 10 grams corn chips, 10 grams cheese, 6 cherry tomatoes, ¼ of avocado and 2 tbsp of salad dressing to each. Eat up!
Nutritional Information: 397 calories, carbs, 17 fat grams and 36 protein grams.
Review: I loved it! Austin had it for dinner later and thought it was fabulous as well – this will be a summer staple! (to lower fat, just use less avocado). :) And you guys – that salad dressing is THE BOMB. It’s super flavorful – a little goes a very long way which makes me very happy.
No comments:
Post a Comment