Thursday, January 31, 2008

Chicken and Black Bean Taco Salad with Chipotle Dressing

This is ABSOLUTELY my favorite! A little high in the sodium department but who cares, just drink an extra glass over water tomorrow...

4 (8") 97% fat-free flour tortillas
Cooking spray
6 c. shredded iceberg lettuce, divided
1 1/2 c. chopped cooked chicken breast
1/3 c. taco sauce
1/2 t. chopped canned chipotle chile in adobo sauce
3/4 c. canned black beans, rinsed and drained
1 1/2 t. chili powder
1 t. minced garlic
1 c. chopped tomato
4 large tomatillos, coarsely chopped
2 T. chopped fresh cilantro
1/4 c. (1 oz.) shredded monterey Jack
2 T. sliced green onions
3/4 c. fat-free Ranch dressing
1 T. chopped chipotle chili in adobo sauce

1.) Preheat oven to 400.
2.) Coat both sides of tortillas with cooking spray; place in pyrex bowls. Gently press tortillas into bowls. Bake at 400 for 5 minutes or until lightly browned. Cool 5 minutes in bowls. remove from bowls and cool completely.
3.) Place 1 1/2 c. lettuce in each tortilla bowl.
4.) Combine chicken, taco sauce, and 1/2 t. chipotle chili in a small bowl. Spoon evenly into each tortilla bowl.
5.) Combine black beans, corn, chili powder, and garlic in small bowl. Spoon evenly into tortilla bowls.
6.) Combine tomato, tomatillos, and cilantro in a small bowl. Spoon evenly into tortilla bowls. Sprinkle salads evenly with green onions and cheese.
7.) Combine ranch dressing and 1 T. chipotle chile; drizzle over salads.
YIELD: 4 servings

Calories 376
Protein 28.1g
Fat 7.0g
Carb 52.1g
Fiber 6.9g
Cholesterol 53mg
Iron 3.6mg
Sodium 1132mg
calcium 229mg

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