Ingredients:

• 1 pound boneless, skinless chicken breast, diced
• 1 medium onion, chopped
• 1-1/2 cups water
• 1 can (6 ounces) tomato paste
• 1 envelope taco seasoning
• 6 cups tortilla or corn chips (choose baked or low-calorie options)
• 4 to 5 cups shredded lettuce
• 1 cup shredded carrots
• 1 ripe avocado
• 1 red bell pepper, diced
• 9 to 10 pitted large olives, sliced lengthwise
• 2 cups shredded reduced-fat cheddar cheese
• 2 cups cherry tomatoes, halved

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Instructions:

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1. Cook the Chicken Mixture:

In a large skillet, cook the diced chicken breast and chopped onion over medium heat until the chicken is cooked through and the onion is tender. Drain any excess liquid.

Stir in the water, tomato paste, and taco seasoning. Bring the mixture to a boil, then reduce heat and simmer, uncovered, for 20 minutes.

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2. Prepare the Avocado Cream:

In a blender or food processor, combine the ripe avocado with a splash of water and blend until smooth. Season with salt and pepper to taste.

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3. Assemble the Taco Salad:

Spoon the cooked chicken mixture evenly into a tortilla shell.

Layer the shredded lettuce over the chicken mixture, followed by the shredded carrots and diced red bell pepper.

Drizzle the prepared avocado cream over the salad, creating a creamy and flavorful addition.

Arrange the sliced olives, shredded cheddar cheese and halved cherry tomatoes over the lettuce, filling the shell.

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4. Serve and Enjoy:

Serve your Protein-Rich Low-Calorie Patriotic Taco Salad with Chicken immediately, allowing everyone to enjoy the vibrant colors and delicious flavors.

Optional: Serve with additional salsa, Greek yogurt, or guacamole on the side for extra toppings.

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#High-protein #Low-Calorie

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