Soft Chicken Tacos & Bean Salad

Provided by Woman's Day

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Prep: 30 mins
Cook:
Ready in: 30 mins

Serves:

Ingredients

PICKLED ONIONS
1 small red onion, halved, thinly sliced
2 Tbsp fresh lemon juice
1/4 tsp salt
BLACK BEAN SALAD
1 can (15 oz) black beans, rinsed
1 small red bell pepper, chopped
1 can (8-3/4 oz) kernel corn, drained
2 scallions, finely chopped
1 jalapeño pepper, seeded, minced
2 Tbsp fat-free red-wine vinaigrette
3/4 cup loosely packed cilantro, chopped
2 cups shredded cooked chicken
2 Tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp each ground cumin and salt
8 fat-free fajita-size flour tortillas
Toppings: shredded lettuce, purchased fresh salsa, sliced avocado and plain lowfat yogurt

Cooking Instructions

Onions: Soak in a bowl of ice water at least 30 minutes. Drain, then pat dry with paper towels. Dry bowl, return onions and toss with lemon juice and salt. Cover and refrigerate at least 1 hour.

Salad: Mix ingredients in a bowl. Refrigerate, covered, at least 1 hour.

Combine chicken, lime juice, chili powder, cumin and salt in a bowl. Warm tortillas; spoon on chicken mixture, pickled onions and Toppings. Roll up and eat out of hand. Serve with the bean salad.