Chicken Taco Salad for MUFA Diet

1 corn tortilla

¼ teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon onion powder

¼ teaspoon chili powder

1 boneless, skinless chicken breast

4 cups chopped romaine or other dark leafy greens

1/2 cup canned kidney beans (rinsed and drained)

¼ cup reduced fat shredded cheddar cheese

¼ cup sliced black olives

1 tomato, diced

1 scallion (both white and green part), sliced

½ avocado, sliced

Dressing:

1 Tablespoons olive oil

1 teaspoons white wine vinegar

2 Tablespoons Salsa

¼ teaspoon salt

1/8 teaspoon black pepper

Slice tortilla into ½-inch strips, then cut strips in half crosswise.

Heat a non-stick skillet to medium-high heat.

Add 2 teaspoons olive oil and tortilla strips to hot pan. Quickly stir-fry until golden, then place on paper towels to drain.

Combine salt, pepper, onion powder and chili powder and place half in a paper lunch bag. Add tortilla strips, close top, and shake to coat tortilla strips with seasoning.

Sprinkle remaining half of seasoning on chicken.

Add remaining teaspoon of olive oil to non-stick skillet.

Grill chicken until lightly brown on the outside and thoroughly cooked on the inside. Cut into bite sized pieces and set aside.

Mix dressing ingredients together.

Toss all ingredients in a large bowl and serve.

Serves 2

Per serving:

Calories: 430

Protein: 22 g

Total Carbohydrate: 34 g

Dietary Fiber: 12 g

Total Fat: 25 g

Monounsaturated fat: 16 g