Seven Layer Chicken Taco Salad

A while ago I picked up a used copy of Mexican Light Cooking, but had not yet had a chance to break it open until last night. Last night I made the book's Seven Layer Chicken Taco Salad. I think I used more chicken than recommended, but even still it was probably close to 400 calories (the recipe as published is 332 calories).

Flavor and texture wise, it was very good. Not the best ever, but still very good. Next time I will likely do even more lettuce and tomato and less beans. Oh, and more avocado if I feel like more delicious guac flavor :)

Seven-Layer Chicken Taco Salad
6 servings

• 1lb skinless boneless chicken breasts
• 2 cups fat free reduced sodium chicken broth
• 3 tablespoons chopped parsley
• (I added 2 tablespoons chopped cilantro, divided)
• salt and pepper
• 3 cups (I'd use more) shredded lettuce
• 1 lb tomatoes, diced
• 1 can black beans, rinsed and drained
• 1 large avocado, diced
• 1 cup finely diced onion (preferably red onion)
• 1 cup shredded reduced fat Monterey Jack or cheddar cheese
• 3 tablespoons cider vinegar
• 2 tablespoons olive oil
• (I added some lime juice)
  

1. Trim visible fat from the chicken, place in medium sauce pan, add chicken broth and enough water to cover by 2 inches. Bring to simmer over medium high heat, reduce heat to medium low and cook until chicken is cooked/white throughout, about 15 minutes. Let chicken remain in the liquid until it is cool enough to handle, about 20 minutes.
2. Remove the chicken and shred it (I cubed some because it was easier). Reserve 1/3 cup of the broth. In small bowl, combine shredded chicken with parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon cilantro.
3. In a wide (preferably clear) bowl, layer lettuce, tomatoes, black beans, chicken, avocado, onion, and cheese.
4. In a small bowl, whisk together vingar, olive oil, 1/4 teaspoon salt,1/4 teaspoon pepper, reserved 1/3 cup chicken broth, remaining cilantro and a dash of lime juice. Drizzle dressing over salad and serve.