Healthier Taco Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, cut into strips
• 1 small jar kraft sun-dried tomato salad dressing
• salt & pepper
• cayenne pepper
• chili powder
• 4 -5 large basil leaves, left whole
• 4 zucchini, skinned and cut into strips
• 1 (6 ounce) can rotel tomatoes
• 1 (8 ounce) can black beans, rinsed and drained
• 2 large fresh tomatoes, diced
• 2 tablespoons tomato paste
• 1/2 cup hot water

Recipe

• 1 in a bowl, marinate cubed chicken in vinageriette, salt / pepper, cayenne pepper and chilli powder for 1 hour.
• 2 in a hot skillet, pour chicken marinade and add whole basil leaves.
• 3 while chicken is cooking, in separate bowl, dissolve tomato paste in hot water.
• 4 add zucchini, beans, rotel tomatoes, diced tomatoes.
• 5 add cayenne pepper & chilli powder if you like spicy.
• 6 once chicken has cooked through, take out of skillet, keep warm & pour off excess liquid but you will be using the same skillet for the veggies.
• 7 put skillet back on burner & get hot.
• 8 add veggie mix - stir often.
• 9 i take out when zucchini is soft but if you like it crunchy take out before it becomes translucent.
• 10 to serve - put zucchini mix on plate & top with chicken. dh adds fritos around the edges for more of a taco salad taste.