x
x
Taco Salad

RECIPES

Taco Salad

A colorful mix of veggies means a merry medley of nutrients in this fun-to-eat, Mexican-inspired dish.
  • 8-10
  • Cook Time: 15 minutes
  • Prep Time: 40 minutes

INGREDIENTS

2 tbsp achuete oil (annatto oil)
2 tbsp chopped garlic
½ cup sliced onion
300g chicken breast fi llet, boiled and shredded
1 8g MAGGI MAGIC SARAP
salt and pepper to taste
¼ cup banana catsup
2 tbsp chili sauce
hot sauce to taste
2 cups shredded lettuce
2 onions, chopped
4 tomatoes, seeded and chopped
¼ cup store-bought barbecue fl avor chips, crushed
¼ cup grated cheese
NESTLÉ Sour Cream as needed

PROCEDURE

  1. Heat achuete oil. Sauté garlic and onion until limp. Add shredded chicken and continue cooking for another 3 minutes.
  2. Season with MAGGI MAGIC SARAP, salt and pepper to taste. Add catsup, chili sauce and hot sauce. Cook for another 2 minutes. Remove from heat. Set aside to cool.
  3. To assemble salad, arrange on a plate the lettuce followed by the prepared meat sauce. Top with onions, tomatoes, barbecue chips and cheese.
  4. Top with a spoonful or two of NESTLÉ Sour Cream or as needed.

NUTRITION COUNT


Carbohydrates: 13 g
Protein: 10 g
Fats: 14 g
Calories: 221 kcal

GOOD TO KNOW


Color your plate. A rainbow of fruits and vegetables creates a palette of nutrients and antioxidants.

GOOD TO REMEMBER


Use your hands and not your knives to cut your lettuce. The knife’s metal causes oxidation which speeds the browning of the lettuce.