Low Fat Chicken Taco Salad with Mango Salsa
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Low Fat Chicken Taco Salad with Mango Salsa in a baked whole wheat tortilla bowl. So bursting with flavour, color & nutrition nobody will care it's low fat.
This low fat chicken taco salad starts with a baked whole wheat taco bowl. It gets filled with seasoned chicken breast and plenty of vegetables.
Then, it's topped with a mango lime salsa which serves as a fat-free dressing. It's too delicious to even think about how healthy you are eating.
Find my recipe here for Mango Lime Salsa to top off these nutritiously delicious taco bowls!
Everyone in our household from kids to adults absolutely loves this delicious salad. It's a meal all in itself and one of the easiest ways we've found yet to serve up great taste and nutrition at the same time. Just outstanding.
If you enjoyed this taco salad recipe, be sure to check out our Low Fat Beef Taco Salad with Chunky Avocado Salsa!
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Low Fat Chicken Taco Salad with Mango Salsa
Eating healthy just can't possibly be more nutritious or delicious than this outstanding chicken taco salad.
Ingredients
For the Taco Seasoning
- 2 tablespoon chili powder
- 1 tablespoon paprika, or smoked paprika
- 2 teaspoon ground cumin
- 1 teaspoon dry oregano
- ½ teaspoon cinnamon
- ½ teaspoon chili flakes (or more for a spicier seasoning
For the Taco Bowls
- 4 whole wheat seven inch tortillas
- About 2 teaspoon olive oil
For the salad
- 2 tablespoon olive oil
- 4 boneless skinless chicken breasts, cut in ½ inch cubes with
- 2 cloves minced garlic
- salt and pepper
- shredded romaine lettuce
- sliced bell peppers
- diced tomatoes
- black olives
- cooked kidney beans, optional
Instructions
To prepare the Taco Bowls
- Very lightly brush or spray both sides of the tortillas with olive oil and fit into small cereal sized bowls.
- Bake at 300 Degrees F for about 15-20 minutes until crisp.
To prepare the chicken
- Mix all of the seasoning ingredients together before preparing the chicken.
- In a large skillet heat the 2 tablespoon olive oil and add the diced chicken breasts and garlic.
- Season the chicken with salt and pepper and cook it just until lightly browned.
- In the last minute of cooking add the seasoning from above to the chicken, tossing well to coast all the pieces in the seasoning mix.
- Add the salad ingredients to the baked taco bowls, then top with the cooked chicken and the mango salsa to serve.
- Click here to find the recipe for our simple Mango Lime Salsa
Notes
Get the recipe for the Mango Lime Salsa here: https://www.rockrecipes.com/mango-lime-salsa/
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
4Serving Size
4 servingsAmount Per Serving Calories 448Total Fat 18gSaturated Fat 4gUnsaturated Fat 14gCholesterol 109mgSodium 653mgCarbohydrates 30gFiber 7gSugar 4gProtein 42g
Love the colors! They looked so refreshing and so nice! I can't wait to try this one.
This was so yummy. I didn't add anything, I just had the chicken and mango salsa, no tomatoes, no olives. I baked whole wheat tortillas as chips instead of a bowl, I made this for my lunch for the week and the bowl would have been soggy.
This meal sounds fabulous , I am so looking forward to making this one.... I am thinking I may also try adding Avocado to see how it goes.....Thank you so much for posting this..