Chicken Salad to Tacos

Keep dinner light tonight with a shredded chicken taco salad and revamp any leftovers into a tortilla tomorrow for lunch (as pictured above). Meal times can truly be that simple and nutritious!

What You Need

2 lb. Rotisserie Shredded Chicken

½ c. Salsa of your choice

¼ c. Taco Seasoning

1 Head Green Leaf Lettuce

1 Avocado

½ c. Salsa Verde of choice

Optional Toppings; cotija cheese, cilantro

For tomorrow’s revamp: corn tortillas (or your choice) served on the side as to not get soggy

 How It’s Made:

  1. In a medium bowl mix together the salsa and taco seasoning
  2. Stir in your shredded chicken and coat with the mixture evenly
  3. Roughly chop your lettuce and separate into 4 bowls
  4. Spread about 4oz of chicken mixture into each bowl
  5. Slice up avocado among 4 bowls (saving the other half for tomorrow’s lunch
  6. Drizzle the salsa on top of the salad evenly (the leftovers in the jar will be used tomorrow)

Serves 8

Nutritional Facts:
Plate icon

Calories 241
Total Fat 4.5g
Cholesterol 126mg
Sodium 292mg

Carbohydrates 3g
Fiber 4.5g
Sugar 1g
Protein 26g

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