Layered Chicken Taco Salad

Makes 6 Servings

Per serving (3/4 cup of salad with 2 tortilla chips): 207 Calories, 5 Grams of Fat, 5 PPV


2 teaspoons canola oil

1 pound ground skinless chicken breast

1 onion, chopped

2 tablespoons taco or chili seasoning mix

1 (8-ounce) can no-salt added tomato sauce

¼ cup water

¼ cup (1 ounce) reduced-fat shredded Cheddar cheese

¼ cup chopped fresh cilantro

1 cup fat-free refried beans

3 cups of shredded iceberg lettuce

½ cup salsa verde

¼ cup fat-free sour cream

12 reduced-fat tortilla chips


1. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, onion and taco seasoning. Cook, breaking up the chicken with a wooden spoon, until browned, about 8 minutes. Stir in the tomato sauce and water; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the liquid has evaporated, about 6 minutes. Remove the skillet from the heat; stir in the cheese and cilantro.

2. Spread the beans in the bottom of a 7x11-inch baking dish; top with a layer of the lettuce, then with the chicken mixture, salsa and finally a layer of sour cream. Tuck the chips around the dish. Serve at once.