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Taco Salad

Here is a Mexican salad that's worthy of your taste buds, but full of ingredients that are good for you too!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: Diabetic-Friendly, Low-Carb
Servings: 4 people
Calories: 204kcal
Author: Skinny Ms.


  • 1 chicken breast bone-in, with skin, remove skin after cooking
  • 1 onion diced
  • 2 garlic cloves minced
  • 30 ounces canned non-fat refried beans
  • 1 tablespoon taco seasoning
  • 1/2 teaspoon kosher salt

Topping Suggestions

  • roma tomatoes diced
  • romaine heart lettuce chopped
  • guacamole
  • cheddar cheese grated
  • olives
  • salsa no sugar added
  • non-fat Greek yogurt
  • corn chips no sugar added organic is best


  • Preheat oven to 375 degrees.
  • In a roasting pan add chicken, cover and roast approximately 35 minutes or until the juices run clear. Allow to cool slightly, remove skin and cut into 1" chunks. In a medium skillet, combine chicken, taco seasoning and 1/2 cup water. Cook over medium-low heat just until water is absorbed, approximately 5 minutes.
  • In a separate pot, warm the beans with a little water to make them more fluid, not runny, just pourable.
  • Place the seasoned chicken in the bottom of a 9" x13" casserole dish. Pour the beans over chicken. On top of beans, layer with the toppings of choice and serve.


Serving: 1cup | Calories: 204kcal | Carbohydrates: 11g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 121mg | Fiber: 3g | Sugar: 1g |
SmartPoints (Freestyle): 5