Street Taco Chicken Salad

gluten-free ⓘ

7 meals

From a reel by Jack Perez — watch the original

Ingredients

• 2 lbs Lean Ground Chicken (907g)
• 2 Tbsp Taco Seasoning
• 1/2 Cup Salsa Verde (120g)
• Olive Oil Spray
• 3 Orange Bell Peppers, diced (450g)
• 1 Jalapeño, diced
• 1 Medium Red Onion, diced (150g)
• 2 Cups Diced Cherry Tomatoes (360g)
• 2 Cans Black Beans, drained and rinsed (30 oz / 850g)
• 3 Cups Fire Roasted Corn (450g)
• 1 Cup Reduced Fat Cheddar Cheese, shredded (112g)
• 1 Large Avocado, diced (200g)
• 1/2 Cup Cilantro, chopped (30g)
• 1 Cup Plain Nonfat Greek Yogurt (240g)
• Juice of 2 Limes
• 1/3 Cup Salsa Verde (80g)
• 1 Tbsp Taco Seasoning

Instructions

1. Brown the ground chicken in olive oil spray with 2 tablespoons of taco seasoning until fully cooked.
2. Mix the salsa verde into the cooked chicken and allow it to cool slightly.
3. Prepare the vegetables by dicing the bell peppers, jalapeño, and red onion, and rinse the black beans.
4. In a large mixing bowl, combine the cooked chicken, diced vegetables, black beans, corn, shredded cheese, avocado, and cilantro.
5. Prepare the dressing by mixing the Greek yogurt, lime juice, salsa verde, and 1 tablespoon of taco seasoning, then add it to the bowl.
6. Toss all ingredients together until well combined.
7. Divide the mixture into 7 servings, approximately 2.5 cups each.
8. Refrigerate for up to 4-5 days; serve cold and stir before eating.