This was another one of my recipes born out of sheer desperation and a strong desire to do something different with chicken. Let me tell ya, I just adore the end result! Its simple to construct, low in fat and calories, and packs a punch of zesty and fresh summer flavors. This is great for kids too who don't typically like veggies because they can pick their own toppings and make it their way. Also a great way to clean out any veggies in your fridge that may be nearing their expiration date.
I like to make a couple of extra chicken breasts when making this so I have leftovers for the next day's lunch. Give it a try and let me know what you think!
4 boneless skinless chicken breast
1 packet low sodium taco seasoning
1 tbsp EVOO
2 heads of romaine lettuce
1 bag of baby spinach
1 pt cherry or grape tomatoes
1 cucumber sliced
1 red onion sliced
1 can black olives
low fat shredded Mexican cheese
handful of baked lays tortilla chips
black beans (optional)
1/4 c chopped cilantro
1/4 c finely chopped green onions
1/4 c lite sour cream
3 tbsp hot sauce
1 lime- juiced
salt and pepper
Preheat oven to 375. Place chicken breasts on baking sheet and drizzle with EVOO. Sprinkle contents of taco seasoning packet on both sides of chicken breasts making sure to coat evenly.
Place in the oven and let bake for 35-40 minutes or until cooked thru.
Meanwhile, make your dressing. In a medium bowl, add sour cream, cilantro, green onion, lime juice, hot sauce and pinch of salt and pepper. Mix with a wisk to combine. Cover with plastic wrap and place in the fridge.
10 mins before chicken is done, make your salad. Lettuce on the bottom and pile on whatever else you like. Refrigerate that salads until chicken is done. When chicken is cooked. Take out of the oven, let rest 5 minutes and slice into bite sized pieces. Place on top of salad and dress. Garnish with crushed tortilla chips.