Lunch: Chicken Taco Salad

Recipe by Julianna Grimes Using rotisserie chicken helps you pull this convenient dish together in a flash.

This recipe includes superfoods such as:

Romaine Lettuce, Chicken Breast

Health benefits of Chicken Taco Salad

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood.

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

6 (6-inch) corn tortillas
Cooking spray
3/8 teaspoon ground chipotle chile pepper
1 cup salsa verde
3 ounces 1/3-less-fat cream cheese (about 1/3 cup)
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
1 1/2 cups chopped skinless, boneless rotisserie chicken thigh or drumstick
1/2 cup sliced green onions
2 tablespoons fresh lime juice, divided
5 teaspoons extra-virgin olive oil, divided
2/3 cup organic black beans, rinsed and drained
2/3 cup frozen corn kernels, thawed
2/3 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
6 cups chopped romaine lettuce
3 radishes, very thinly sliced

Instructions

Preheat oven to 450 °.
Cut tortillas into 1/4-inch-thick strips. Place tortillas on a jelly-roll pan. Lightly coat tortillas with cooking spray; sprinkle with chipotle pepper. Bake at 450 ° for 10 minutes, stirring after 5 minutes. Cool.
Heat a medium skillet over medium heat. Add salsa and cheese to pan; cook 4 minutes or until cheese melts, stirring to combine. Stir in chicken; cook 1 minute. Stir in onions and 1 tablespoon lime juice. Remove chicken mixture from pan; keep warm. Rinse pan with water. Return pan to medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add beans, corn, and red bell pepper to pan; sauté 2 minutes. Stir in cilantro.
Combine remaining 1 tablespoon lime juice and remaining 1 tablespoon oil in a large bowl; stir with a whisk. Add lettuce to bowl; toss to coat. Place about 1 cup lettuce mixture on each of 6 plates; top each serving with about 3/4 cup chicken mixture and 1/3 cup corn mixture. Sprinkle with tortilla strips and radishes.

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