Thursday, September 16, 2010

A new take on a "bad" salad.

Salads have always been the "go-to" meal for anybody and everybody on a fat-loss program. And quite possibly the most deceiving salad out there has to be the Taco Salad. But most often the Taco salad is a calorie bomb that crushes fat-loss goals like car rolling over a soda can.

But let's refer to everybody's new favorite cookbook, "Gourmet Nutrition" for their version of the "Taco Salad."

Step 1 - Preparing the chicken. 
  • Because each meal needs a protein component, we are going to add chicken to our taco salad. 
  • So defrost the chicken, season it with 2 pinches of salt, 1 pinch of peper and 1 pinch of paprika
  • Saute the chicken until it is lightly browned all over and cooked completely through.

Step 2 - Making the mix
  • Set the chicken aside to cool and then lightly respray the pan with olive oil and add 1/4 cup of thinly sliced onion to the pan and cook until they are slightly browned 
  • add 1/2 a cup of diced tomato and 1/4 cup of frozen or canned corn
  • Cook for an additional minute and then remove the heat and cool
 Step 3 - Making the Salad
  • In a large bowl add the chicken (chop it first), the corn-onion-tomato mix
  • Also add 3 cups of fresh spinach leaves, 1.3-cup of crushed whole wheat tortilla chips and 1/2-cup of grated cheddar cheese.
You can also add a "Mexi-Mix" dressing by combining 1 cup of salsa, 1 cup of plain non-fat yogurt and 1/4 cup of flax seed oil.

This makes 1 large or 2 small servings. 

A small serving has 263 calories, 10.5g of fat, 13 g of carbohydrates and 29.4 -g of protein. For a large serving, simply double these numbers.

This is a meal you can have anytime as it is low in carbohydrates and high in protein. There it is - a guilt free Taco Salad!! 

You can purchase "Gourmet Nutrition" by clicking on the link to the left or on any of the highlighted links.

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