Today I launch a new chapter in my blog; I’ve officially joined a website called Recipe Redux. This is a site developed by foodie dietitians just like me who strive to make delicious AND nutritious foods. Each month I’ll be posting a new, original recipe based on that month’s theme. It could be chocolate, mini celebrations, little fishies, or like this month–no cook meals. My blog post will be linked to their site and you’ll not only see my recipe, but you’ll be able to link to their site and see how everyone else interpreted the theme (and I’m sure get slew of yummy recipes too!)
My inspiration for this month’s recipe goes way back. The original recipe comes from the mother of my best friend growing up in Kansas. I just loved her Taco Salad and it was what popped into my head as soon as I saw this month’s theme. For this recipe creation challenge, I’ve added black beans for a boost of fiber and avocado for heart healthy fats to my version. I’ve also replaced the full fat cheese and salad dressings with reduced fat—-You will rarely, if ever see me using artificially fat free ingredients, however there are many reduced fat ingredients on the market that, I believe, are almost, if not, just as good as the original—and I took advantage of a few of them in this recipe.
Mrs. Sanks’ Taco Salad–Redux
1 medium tomato, chopped
1/2 small head of lettuce, chopped (about 2 cups)
1 cup black beans
1 1/2 cups diced or shredded leftover chicken (about 1/2 a pound or 1 medium breast)
2 oz shredded, reduced fat cheddar or colby-jack cheese
4 oz baked tortilla chips, crushed
2 oz reduced fat ranch dressing
2 oz reduced fat Italian dressing
1/2 avocado, peeled, pitted, and chopped
In large bowl, combine tomato, lettuce, beans, chicken, cheese, and chips. In a small bowl or liquid measuring cup, combine dressings. Pour dressing mixture over salad and mix until well coated. Top with avocado and serve immediately. Serves 4.
I hope your family gobbles it down like mine did! Olè!
To see all of the other tasty Redux creations: