The key to this salad is the creamy jalapeño sauce. It‘s tangy with a kick and makes everything taste better. We all make many versions of taco salads on this plan. Here‘s a unique take that will please all the Taco Bell lovers out there!
1 serving.
Creamy Jalapeño Sauce:
1 tbsp light mayo (1/2 healthy fat)
1 tbsp light sour cream (1/2 healthy fat)
1 oz minced pickled jalapeños (1 snack)
1/2 tbsp pickled jalapeño juice
1/4 tsp paprika (1/2 condiment)
1/4 tsp cumin (1/4 condiment)
1/8 tsp garlic powder (1/4 condiment)
1/8 tsp onion powder (1/4 condiment)
1/8 tsp salt (1/4 condiment)
1/8 tsp chili powder (1/4 condiment)
Ingredients:
2 cups Romaine lettuce (2 greens)
1/2 cup chopped tomato (1 green)
1 oz reduced fat Mexican cheese (1/6 leaner)
7 oz raw (5 oz cooked) chicken breast (5/6 leaner)
1/8 tsp garlic powder (1/4 condiment)
1/8 tsp onion powder (1/4 condiment)
1/8 tsp pepper (1/4 condiment)
1/8 tsp salt (1/4 condiment)
Few sprays of cooking spray (1/4
condiment)
Directions:
1. Mix creamy jalapeño sauce ingredients, cover, store in fridge
2. Preheat grill to 400
3. Spray chicken with cooking spray and season with salt, pepper, garlic powder, onion powder
4. Grill chicken for 5 minutes, flip, grill for 3 more or until cooked through
5. Assemble salad with lettuce, tomato, cheese and sliced chicken
6. Top with creamy jalapeño sauce
7. Enjoy!!
