Introducing my latest recipe: Taco Salad, your go-to healthy summer treat! Packed with vibrant veggies, lean protein, and zesty flavors, it’s the perfect low-calorie dish to savor all season long.

One my favourite summer time dishes, its low cal and tastes fantastic, particularly with lettuce from our own garden!

Whip it up in minutes for a satisfying meal that’s light on calories but heavy on taste.

Enjoy chicken breast, sliced or cubed, and add some peas, beans and salad dressing. Consider making a bed of lettuce, layering with boiled black beans (1/4 cup) and pea pods (about 20), topped with chopped or diced chicken breast (1/2 cup) and a drizzle of vinegar and oil salad dressing.

Ingredients:
Lettuce, Cos or Romaine, raw 1 cup shredded (1.7 oz)
Chicken: Breast, raw, meat only, without skin 1.5 serving (4.0 oz)
Frozen: Peas, in pods, boiled, drained, no salt added 28 g
Fresh or Dried: Black Beans, boiled 56 g
Ken’s Steak House:
Salad Dressings: Lite Red Wine Vinegar & Olive Oil 35 g

Calories: 352
Fat: 2g
Sat Fat: 98mg
Cholesterol: 99g
Sodium: 430 mg
Carbs: 18g
Fiber: 7g
Sugar: 2g
Protein: 46g
Calcium:66g