Spicy Southwestern Taco Salad

Serves: 5
Total Calories: 96


2/3 cup chopped yellow onion
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
1 cup black beans, drained
3/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 cup diced red bell pepper
4 scallion, diced, divided
4 cups shredded iceberg lettuce
4 tablespoons no-oil salsa
4 tablespoons nonfat sour cream


Spray a nonstick skillet with nonfat cooking spray. Sauté onion 5–7 minutes or until golden. Add chicken and sauté 3–4 minutes or until chicken is browned. Stir in black beans, turmeric, cayenne, and pepper, and sauté 3–4 minutes. Reduce heat to medium low. Stir in half the scallions. Sauté 2–3 minutes until scallions are softened. Serve hot taco salad over lettuce. Top with remaining scallions, salsa, and sour cream.

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Nutritional Facts:

Serves: 5
Total Calories: 96
Calories from Fat: 23

This Spicy Southwestern Taco Salad recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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