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Kristen Foery
Mexican taco salad
A tasty healthy taco salad on Mexican recipe with chicken.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the onion into thin rings. Cut the iceberg lettuce into strips. Drain the corn.
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Heat the grill pan. Brush the chicken with the oil and sprinkle with salt and pepper. Grill the meat 4 min. Turn halfway. Allow to cool.
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Halve the avocados, remove the kernel and scoop out the pulp with a spoon. Cut in strips lengthwise.
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Mix the corn with the onion rings.
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Heat the tacos according to the instructions on the package. Put the tacos in a long bowl and fill them half with the iceberg lettuce.
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Scoop the corn salad in and spread the chicken, avocado and salsa over it.
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Nutrition
615Calories
Sodium32% DV765mg
Fat57% DV37g
Protein52% DV26g
Carbs14% DV41g
Fiber44% DV11g
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