Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the sour cream.


"Lettuce is like conversation; it must be fresh and crisp, so sparkling that you scarcely notice the bitter in it."
- Charles Dudley Warner, Writer

The refrigerator light goes on...

Who thought that Taco Salad could be so good for you? When this recipe was suggested to me I thought that it could be good, but the result was relatively low in fat, low-sodium and high fiber. Likewise, thereís a lot of vitamins because of all the veggies.

If you donít have time to make the Tomatillo Salsa, look for a salsa that is lower in salt at the grocery store. Most of the major brands have about 150 mg of sodium in a two tablespoon serving. Looking for the smaller manufacturers can be rewarding, with less than 100 mg of sodium in the same serving.


Chopped Taco Salad

Servings: 2 | Serving size: 1 large salad

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe is best with Tomatillo Salsa. Once cooked, the chicken will keep well in the refrigerator for about 2 days, as will the dressing.

1 tsp olive oil
1 large red onion (diced)
8 ounces boneless skinless chicken thighs (cut into small dice)
2 cups water
1 1/2 tsp chili powder
1/2 tsp cumin
1/8 tsp cayenne
1/4 tsp salt (divided)
1 tsp paprika
fresh ground black pepper (to taste)
1 ear fresh corn (kernels cut from cob)
2 Tbsp reduced-fat sour cream
2 Tbsp non-fat Greek yogurt
2 Tbsp 2% milk
1/2 cup cilantro leaves
1/2 lime (juiced)
1/2 tsp maple syrup
8 leaves Romaine lettuce (thinly sliced crosswise)
1 15 ounce can no salt added black beans (drained and rinsed)
1 medium tomato (diced)
1/2 large red bell pepper (diced)
1 rib celery (diced)

Chopped Taco Salad recipe from Dr. Gourmet
Place the olive oil in a large skillet over medium heat.

Add the diced onion and cook, stirring frequently, until the onions begin to soften.

Add the chicken, water, chili powder, cumin, cayenne, 1/8 teaspoon salt, and paprika. Stir until the outside of the chicken is cooked.

Reduce the heat to simmer and cook until almost all the water is gone. Add the corn and cook for another 2 minutes. Remove from the heat, let cool and then refrigerate.

While the chicken is cooking, place the sour cream, yogurt, milk, cilantro, lime, maple syrup, and 1/8 tsp. salt in a blender or mini chopper.

Blend until smooth, then place in the refrigerator to chill.

While the chicken is chilling, place the lettuce, black beans, tomato, pepper and celery in a large mixing bowl. Toss and then put in the refrigerator to chill.

When all the ingredients are cold, add the chicken to the lettuce and then add the dressing. Toss well and serve.

Nutrition Facts

Serving size: 1 large salad

Servings: 2

Amount Per Serving

Calories 522 Calories from Fat 104
% Daily Value
Total Fat 10g 20%
    Saturated Fat 2g 12%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 101mg 35%
Sodium 480mg 21%
Total Carbohydrates 53g 18%
    Dietary Fiber 19g 69%
    Sugars 13g
Protein 40g
Vitamin A 190% Vitamin C 17421%
Calcium 21% Iron 42%
Vitamin K 138 mcg Potassium 1775 mg
Magnesium 198 mg