I modified the recipe slightly. For the original recipe, click here. And, while the picture may not be the best, I promise you the salad is delicious. The list of ingredients is what I used, although you could really using anything in the “taco salad acceptable” realm (I think avocados would be excellent on this). Seriously, it’s the sauce that makes the salad and it’s 100% fat-free. This is my new favorite.
Ingredients:
Salad:
- 1 Tbsp olive oil
- 2 Tbsp taco seasoning (my simplification of the five ingredients in the original)
- 1 pound skinned, boned chicken breast — cut into thin strips
- Cooking spray
- 6 c shredded romaine lettuce
- 1 c sliced red onion – separated into rings
- 1/2 c shredded reduced-fat Monterey Jack cheese
- 1 (15-ounce) can black beans – rinsed and drained
- 1 c grape tomatoes, halved
Creamy Cilantro-Lime Sauce:
- 1/2 c fat-free sour cream
- 1/2 c fat-free mayonnaise
- 1/3 cup skim milk
- 3 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon balsamic vinegar
- 2 large garlic cloves — minced
Directions:
Combine olive oil and taco seasoning in a medium bowl. Add chicken; toss to coat. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add chicken mixture; sauté 8 minutes or until chicken is done. Set aside.
Divide lettuce and next 5 ingredients (lettuce through tomato) among bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.
To make Creamy Cilantro-Lime Sauce: Combine all ingredients in a small food processor (the original said to whisk it, but when using fat-free ingredii, I’ve found the food processor works much better to get that cream consistency). Cover sauce, and chill.
I didn’t calculate points, but my guess is about 5, with the chicken and the sauce.
existential dilemmas 
i know you posted this eons ago, but i laughed aloud when i read, “ingredii.” ahhhh…chloe, you are a woman after my own heart.
Looks good, and easy enough I’ll actually try it! Thanks for sharing. I love collecting new recipes.
Erika, you have a point. But, if you read my blog religiously (like a sister should), then you would know that I don’t make salads for only me, they are for my lunch group at work. Five of us each take a day and make lunch for everyone, thus alleviating the wretched leftovers…although do you remember our leftover dinners mom would do. What did she call them?Having said that, while I am super cool, I do not have your budget, as you well know, and so eating in it is. But I will let you take me to Chevy’s when I visit next month.
I agree. The salad looks yummy. With that said, I don’t understand how you justify the time and effort of all that cooking on those days when you are cooking only for one. Regardless of how amazingly cool you are, the inevitable result of all that time and effort in the kitchen are those ridiculously evil leftovers. Do you really want to force yourself, someone who really is amazingly cool, to eat those evil leftovers? No! Of course not. You’re worth more than that.Thus, even though I am a decent cook (a fact I rarely admit since doing so will only result in people lacking my clarity pestering me relentlessly to change my perfectly acceptable ways), I cannot justify all the time and effort that only results in my suffering through a week of leftovers. I’m worth more than that. Much more. Especially since Chevy’s is two blocks down the street. Oh, wait… Chevy’s… Chips & Salsa… Mmmm, good… Gotta go.
Looks so yummy!