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Chicken Taco Salad

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Total time: 20 minutes

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Serves 4

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6.8 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


1 tsp - Oil, olive

280g - Ground chicken breast, skinless, boneless, meat only

1 ¾ cup - Beans, kidney, red, mature seeds, canned, drained solids, rinsed in tap water

1 ¾ cup - Tomatoes, red, ripe, diced

½ cup - Peppers, jalapeno, raw, coarsely chopped

1 ½ tb - Dry taco seasoning mix

½ tb - Spices, chili powder

.4g - Cumin seed, dried, ground

4 cup - Lettuce, butterhead, cut into bite size pieces

¼ cup - Onion, thinly sliced

½ cup - Cheese, Mexican, blend, reduced fat, shredded


Non- stick frying pan, Chopping board, Knife


1. Heat a non-stick frying pan over medium-high heat, add oil and swirl the pan to coat evenly with the oil.

2. Add the ground chicken breast and sauté it until light brown on the outside, about 7-10 minutes.

3. Mix in the red kidney beans, tomatoes, jalapeno, dry taco seasoning mix, chilli powder and cumin. Reduce the heat to medium and sauté for another 2 mins.

4. Arrange the chopped butterhead lettuce on the plate. Spoon the cooked chicken mixture on the top of the lettuce.

5. Garnish with onions and shredded Mexican blend cheese. Serve immediately.


1 serving = about 310g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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