Filter
Reset
Sort ByRelevance
Kristen Foery
Mexican taco salad
A tasty healthy taco salad on Mexican recipe with chicken.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Cut the onion into thin rings. Cut the iceberg lettuce into strips. Drain the corn.
-
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.
-
Halve the avocados, remove the kernel and scoop out the pulp with a spoon. Cut in strips lengthwise.
-
Mix the corn with the onion rings.
-
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.
-
Scoop the corn salad in and spread the chicken, avocado and salsa over it.
Blogs that might be interesting
-
75 minMain disholive oil, Red onion, garlic, celeriac, winter carrot, skimmed bovine rag, flour, dark beer, thyme, dried thyme, laurel leaf, parsley, egg yolk, puff pastry, Sesame seed,beef and beer pie
-
30 minMain dishSpaghetti, romatomatics, onion, garlic, olive oil, balsamic vinegar, white cheese cubes, basil,spaghetti with tomato-basil sauce
-
50 minMain dishpotatoes, olive oil, cumin seeds, chicken breast, Broccoli, Cheese sauce,broccoli, chicken and cheese sauce
-
15 minMain dishtagliatelle, olive oil, Pink shrimps, garlic pasta, medium dry sherry, sieved tomatoes, creme fraiche, iceberg lettuce with frisée,tagliatelle with creamy garlic shrimps
Nutrition
615Calories
Sodium32% DV765mg
Fat57% DV37g
Protein52% DV26g
Carbs14% DV41g
Fiber44% DV11g
Loved it