Round 2 Recipe: Chicken Taco Salad

This was a perfect weekend lunch. We used the cold Margarita Chicken leftovers and chopped up some veggies for a healthy weekend lunch. You could also be the envy of the whole office and bring this to lunch at work. You could also use a rotissare chicken or chicken breasts if you don’t have the Margarita Chicken. But seriously, you should. You get a dinner and a lunch out of one recipe. How awesome is that?

Cut up all the veggies for your salad.

Mix the salsa with greek yogurt for the dressing.

Laziness Level:

Round 2 Recipe: Chicken Taco Salad

Print
Prep time 15 mins
Total time 15 mins
Leftover grilled Margarita Chicken with crunchy romaine, tomato, avocado, red onion and tortilla chips with a salsa yogurt dressing makes a great lunch or light dinner.
Author: Meagan {I Eat Therefore I Cook} Serves: 2
Ingredients

• FOR THE SALAD:
• 1 Cup Leftover Margarita Chicken
• 4 cups Romaine Lettuce, Washed and Torn
• 1 Avocado, Diced
• 1 Tomato, Diced
• ¼ Red Onion, Thinly Minced
• ½ Cup Tortilla Chips, Roughly Crushed
• ½ Lime, Juiced
• FOR THE DRESSING:
• ¼ Cup Nonfat Plain Greek Yogurt
• 2 TBSP Jarred Salsa
• ½ TSP Pepper

Instructions

1. Mix the salad ingredients in a large bowl. Make the dressing in a small bowl by mixing ingredients together. Toss the salad with dressing. Serve ½ to each person. ENJOY!

3.2.2802

The post Round 2 Recipe: Chicken Taco Salad appeared first on I Eat Therefore I Cook.