Street Taco Chicken Salad
A meal-prep taco chicken salad loaded with seasoned ground chicken, black beans and corn, tossed in a creamy Greek yogurt salsa verde dressing - 42g of protein per bowl.
42g protein / serving
388 kcal / serving
35 min
Serves 7
Recipe from YouTube by Jack Perez
Ingredients
- lean ground chicken2 lbs (907 g)
- fire roasted corn3 cups (450 g)
- reduced-fat cheddar cheese1 cup (112 g)
- avocado1 (200 g)
- cilantro1/2 cup (30 g)
- nonfat Greek yogurt1 cup (240 g)
- lime juice2 limes
- salsa verde1/3 cup (80 g)
- taco seasoning1 tbsp
- taco seasoning2 tbsp
- salsa verde1/2 cup (120 g)
- olive oil sprayspray
- orange bell peppers3 (450 g)
- jalapeno1
- red onion1 (150 g)
- cherry tomatoes2 cups (360 g)
- black beans2 cans (850 g)
Method
Cook the ground chicken with taco seasoning until fully cooked. Stir in salsa verde and let cool slightly.
While the chicken cooks, dice the vegetables and drain and rinse the black beans.
In a very large bowl, combine the vegetables, black beans, corn, cheddar cheese, avocado, cilantro, cooked chicken and the dressing ingredients.
Toss until evenly combined, then divide into 7 servings (about 2.5 cups each).
Refrigerate for up to 4-5 days (freeze for longer storage) and serve cold. Stir before serving if needed.