Taco Salad


  • 6oz Organic Chicken Breast, diced
  • 130g Organic Refried Beans (or black beans)
  • 85g Mixed Greens
  • 60g Mango Peach Salsa (we used Archer Farms)
  • 2 Hard Taco Shells
  • 3oz Mushrooms
  • 2oz Green Pepper
  • 1oz Red Onion
  • 28g Reduced Fat Mexican Cheese Blend
  • 40g Avocado
  • Trader Joe’s Chili Lime Seasoning


  • Sautee’ chicken in chili lime seasoning, add in diced peppers, onions and mushrooms, cook until tender. Remove from head and set aside too cool.
  • Warm refried beans, spread on the bottom of your plate.
  • Top with mixed greens, add chicken mixture
  • Add diced avocado, cheese and salsa, crumble taco shells on top!

Macros: 55C 25F 57P