Healthy Taco Salad

healthy-taco-salad Photo: Charles Masters


  • 4 cups salad greens
  • 2 cups cooked quinoa (start with 2/3 cup dry; cook in 1 1/2 cups low-sodium chicken or vegetable broth)
  • 1 15-oz. can pinto beans, drained and rinsed
  • 1 cup chopped grilled or roasted skinless chicken, shredded, optional (if you leave it out, add an extra cup of beans)
  • 2 bell peppers, any color, seeded and chopped
  • 1 avocado, chopped
  • 1/4 cup shredded sharp Cheddar
  • 1 cup salsa
  • 2 tablespoons chopped fresh cilantro
  • Salt and pepper
  • Hot sauce, optional


1. Divide greens among 4 bowls. In a large bowl, gently toss together remaining ingredients, except hot sauce.

2. Divide bean mixture among bowls with greens. Pass hot sauce at the table, if desired.

  • Prep Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 396
Fat per serving: 14g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 26g
Carbohydrate per serving: 45g
Fiber per serving: 13g
Cholesterol per serving: 39mg
Iron per serving: 4mg
Sodium per serving: 787mg
Calcium per serving: 170mg

Good to Know

Not in the mood for a regular salad? Here's a simple twist: skip quinoa and roll this salad into regular-size whole-grain wraps.