Healthier Taco Salad Recipes

HEALTHY TACO SALAD

Steps:

• In a medium saute pan over medium high heat, cook onions in 1 to 2 tablespoons water until softened and cooked through, about 12 to 15 minutes.
• Cook covered, stirring once or twice, add more water if necessary to keep onions from burning.
• Add chicken meat, and cook until crumbly and golden, about 7 to 9 minutes.
• Add citrus juice, zest, and taco seasoning mix, stir until well combined.
• Taste and adjust seasonings.
• Set aside to cool.
• Arrange lettuce on large platter with remaining ingredients.
• Top with chicken, garnish with baked chips and jalapenos.

HEALTHIER TACO SALAD

Steps:

• In a bowl, marinate cubed chicken in vinageriette, salt / pepper, cayenne pepper and chilli powder for 1 hour.
• In a hot skillet, pour chicken marinade and add whole basil leaves.
• While chicken is cooking, in separate bowl, dissolve tomato paste in hot water.
• Add zucchini, beans, Rotel tomatoes, diced tomatoes.
• Add cayenne pepper & chilli powder if you like spicy.
• Once chicken has cooked through, take out of skillet, keep warm & pour off excess liquid but you will be using the same skillet for the veggies.
• Put skillet back on burner & get hot.
• Add veggie mix - stir often.
• I take out when zucchini is soft but if you like it crunchy take out before it becomes translucent.
• To serve - put zucchini mix on plate & top with chicken. DH adds Fritos around the edges for more of a taco salad taste.

HEALTHIER TACO SALAD

Steps:

• Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef is no longer pink, 5 to 7 minutes. Drain and discard grease, and return beef to the skillet. Add tomato juice, hot sauce, chili powder, cumin, garlic powder, oregano, salt, and cayenne pepper. Reduce heat and simmer gently, about 15 minutes.
• Break tortilla chips into bowls and top with the ground beef mixture. Finish with Cheddar cheese, lettuce, and salsa.