Inspired by the bold flavors of our No-Shell Low-Calorie Taco Dinner, this Lunch Taco Salad is a leaner, lighter version that’s perfect for midday cravings. By reducing the amount of chicken, lettuce, and cheese, and omitting the olives, we’ve created a flavorful, low-carb salad that delivers all the taco goodness without weighing you down. It’s the perfect option for a fresh and satisfying lunch that keeps the calories in check!
Instructions
-
Cook the Chicken: In a large skillet, heat a non-stick spray or a small drizzle of olive oil over medium heat. Add the ground chicken breast to the skillet, breaking it up with a spatula as it cooks. Sprinkle taco seasoning over the chicken, stirring well to ensure it’s evenly coated. Cook until the chicken is browned and fully cooked through, about 7-10 minutes. Remove from heat and set aside.
-
Prepare the Veggies: While the chicken is cooking, chop and prep the other ingredients. Dice the cherry tomatoes, jalapeño (or green pepper), black olives, and onions. Shred the lettuce and cheddar cheese, and get your fresh salsa ready.
-
Assemble Your Taco Plate: On a large plate or in a bowl, create a bed of shredded lettuce. Spoon the seasoned ground chicken on top of the lettuce.
-
Top with Fresh Ingredients: Sprinkle the shredded cheddar cheese over the chicken. Add the raw diced onions, cherry tomatoes and jalapeño or green pepper across the top.
-
Add the Salsa & Hot Sauce: Drizzle the fresh salsa over your taco bowl, and for an extra kick, add a dash of your favorite hot sauce to taste.
-
Serve: Mix it all together or enjoy each bite individually for a fresh, flavorful taco experience without the shell!
Ingredients & Calorie Count
-
6 oz ground, taco seasoned ground chicken breast 280 cal
-
1.5 cups of shredded lettuce 11 cal
-
0.5 oz shredded aged cheddar 56 cal
-
1/4 medium onion diced 12 cal
-
1/2 cup cherry tomatoes sliced in half 15 cal
-
1/2 jalapeño or green pepper diced 4 cal
-
4 tablespoons of fresh salsa 15 cal
-
Dash of hot sauce to taste 2 cal
-
TOTAL 395 cal
