Chicken Taco Salad with Crispy Tortilla Strips!
This Chicken Taco Salad with Crispy tortilla strips is easy to put together even on a weeknight. It’s relatively healthy with grilled chicken, homemade crunchy “tortilla strips”, that I made with the Cut Da Carb flatbread.
Cut Da carb is so versatile…. using it for wraps, as chips, and thought why not tortilla strips!
(Found on their website linked) #cutdacarbpartner
Macros for 1 flatbread: 80 calories (14 carbs, .5 fat, 4 protein)
It is piled high with fresh, crunchy veggies. You could add some cheese (like cotija would be good), but it honestly doesn’t need it.I absolutely loved this taco salad and the nice thing is that you can make all the parts in advance so it can be tossed together in just a few minutes!
Details:
I love to bulk prep protein at the beginning of the week, this time it was grilled chicken.
You could use lean ground beef, turkey, chicken (to save on fats if it is a learner cut), too!
Butter lettuce is my all time fav for salads
Air fried bell peppers & sweet yellow onions @ 400 for 14 minutes with olive oil spray
Fresh pico & cilantro (both optional but add so much flavor)!
For the dressing, I LOVE Bolthouse Farms brand… made with greek yogurt so it is creamy but the macros are very good 40 calories (3.5f/2c/1p) per TWO TB (30 grams).
As for the tortilla strips, I just used the flatbread cutting thin, small strips and browned them in a skillet with a little olive oil spray and sea salt so they didn’t stick. Low heat and flipped occasionally since they will brown fast.
I used about half the flatbread for the tortilla strips and then made the other half as “chips” to dip into my salad. Same method but cut into squares instead of strips.
Macros for my specific salad (will change based on meat used/amount, veggies, dressing & all the toppings):
28 carbs/ 6 fat/ 30 protein @ 273 calories