Wednesday, April 1, 2009

Healthy Taco Salad

I love Mexican food, but I know it can be very high in fat, calories and points, esp. when eating out. The portions are always huge and smothered in cheese. So, in order to still enjoy eating Mexican, I make a lot of it at home.
Last night, we had Taco Salad. I boiled a boneless, skinless chicken breast. Shredded it and added it to a skillet with onions and EVOO. Seasoned everything with garlic, cumin and chilli powder. In two separate pots, I heated a can of corn and a can beans.
Once everything was good to go I assembled my salad...
A big pile of shredded lettuce,
A spoonful of the chicken,
A spoonful of beans,
A spoonful of corn,
Sliced black olives,
Sprinkle of green onion,
Topped with RF sour cream and salsa,
and a few chips on the side.
I have to admit, I was closer to full than satisfied after eating this. So, after wrapping up the left overs and cleaning the dishes, I swept and mopped the floors, just to keep moving.