Dinner is served! Healthy Taco Salad

Dinner is served and it's a Healthy Taco Salad!  If you're a salad lover, you probably know that the restaurant version of this meal is shamefully high in calories and low in nutrition.  However, the version shared in this week's What's for Dinner? Wednesday meal is under 350 calories.  It's great as a dinner or lunch if you pre-make your tortilla cups.

Interested in testing it out for yourself? Find the full recipe HERE>>

Do you enjoy taco salads? Share your thoughts with a comment below:

What's for Dinner? Wednesday: Healthy Take on Taco Salad

Love taco salad? Did you know it’s often one of the least healthy options on a restaurant menu? Fear not! This week’s What’s for Dinner? Wednesday recipe allows you to enjoy a taco salad without the guilt  served on the side of it’s unhealthy restaurant-made relative.  This recipe is a healthy, done in 10 minutes option suitable for any night of the week.  Let’s get cooking!

Ingredients needed to serve four:

1 bag of your favorite salad greens
4 (6-inch) fat free flour tortillas
cooking spray
1 lb ground chicken breast
1/4 tsp salt
1/4 tsp ground pepper
1 can black beans and corn
1/4 c Greek yogurt
1/4 c finely chopped red onion
2 tsp grated lime zet
1 tbsp lime juice

Step One: Preheat your oven to 400 degrees. Take out four custard-style oven-proof cups and spray them with cooking spray before placing them on a baking sheet. To make your taco salad’s bowl, gently press one tortilla into each cup before returning the cups to the baking sheet.  When all four are ready, bake until they are crisp and golden brown in color (about 8 minutes).  

Step Two:  While your tortilla bowls cook, spray a nonstick skillet with cooking spray to cook your chicken. Add the chicken, salt, and pepper and cook the chicken until it has browned.  It should be ready after around six minutes on the stove.  Next, add your can of corn and black beans and mix it with the chicken to heat it up.  

Step Three: By now your chicken filling and tortillas should both be ready to serve.  Place a bed of lettuce down in your salad bowl and top it with a tortilla bowl that you’ve filled with 1/4 of your chicken filling.  Do this for all tortillas.  

Step Four: Create your Greek Yogurt topping by mixing the yogurt, onion, lime zest, and lime juice in a small bowl.  Top each tortilla bowl with about 1/4 of this topping before serving.  

Enjoy your salad and the crunch of the restaurant version of a taco salad without the added calories when you serve up this meal.  

Do you like Taco Salads? Share your thoughts on this meal idea by posting a comment below:






**This post is part of one of my favorite linkups, the WOW Linkup. See some of the other posts in the linkup by clicking HERE and enjoy an extra healthy Wednesday!**