30-Minute Crunchy Taco Salad

Ingredients

• 1.5 lb Chicken breast (air fried and cubed)
• 1 Cucumber (large, chopped)
• 0.5 Red onion (chopped)
• Cherry tomatoes (halved)
• 2 Bell pepper (large, chopped)
• 1 handful Parsley (large, chopped)
• 1 can Chickpeas (drained and rinsed)
• 1 cup Corn
• 1.5 cup Nonfat Greek yogurt
• 1.5 tbsp Taco Seasoning (SpiceX brand suggested; 1-2 tbsp)
• 1 Lime juice (juice of 1 lime)
• 2 tsp Olive oil
• 2 tsp Honey
• Salt (to taste)
• Water (to adjust consistency)

Steps

1. 1

   Air fry the chicken breast until fully cooked, then cube it into bite-sized pieces.

2. 2

   Chop the large cucumber, half a red onion, cherry tomatoes, and two large bell peppers.

3. 3

   Finely chop a large handful of fresh parsley.

4. 4

   Place the drained chickpeas and corn in the air fryer and cook until golden brown and crispy.

5. 5

   In a small bowl, combine 1.5 cups of nonfat Greek yogurt, 1-2 tablespoons of taco seasoning, the juice of one lime, 2 teaspoons of olive oil, 2 teaspoons of honey, and salt to taste.

6. 6

   Whisk the dressing ingredients together, adding a touch of water if needed to reach your desired consistency.

7. 7

   In a large salad bowl, combine the cubed chicken, chopped vegetables, parsley, crispy chickpeas, and corn.

8. 8

   Pour the dressing over the salad, toss to combine, and serve.

Notes

Macros per serving (makes 3): 554 Calories | 71g Protein | 36g Carbs | 14g Fat. This recipe is excellent for weight loss and meal prep.

Nutrition per serving

• high-protein
• weight loss
• meal prep
• taco salad
• air fried
• healthy
• main dish
• 30-minute meal