Photo: Anna Pelzer
Light Ranch Chicken Taco Salads
10 ingredients
10 min + 20 min
2
openrecipes
Take your dinner down south with a husband-approved salad! Easy, healthy and gluten-free!
Estimated Nutrition (whole recipe, rough)
480
Calories
43g
Protein
30g
Fat
9g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Bacon | 1 slice cooked (8g) | 43 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 4 slices Turkey Bacon
- ½ Tablespoons Olive Oil
- 1 cup Red Pepper, Sliced (1 Cup Is About ½ A Large Pepper)
- 1-½ cup Zucchini, Sliced (1 1/2 Cups Is About 1 Medium Zucchini)
- 1 teaspoon Garlic, Minced
- 4 cups Salt To Taste
- ¼ cups Lettuce Of Choice
- ⅓ cups Chopped Cilantro
- ½ Reduced Fat Grated Cheddar Cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes