Chicken Taco Salad

Ingredients:

    7 oz. skinless chicken breast (7 blocks protein)
    2 tablespoons salsa
    1 can black beans (drained/rinsed) (5 blocks, carb, check label)
    1 1/3 teaspoon olive oil (4 blocks fat)
    1/2 cup chopped onion (1/2 block carb)
    1 garlic clove
    1/2 teaspoon chili powder
    1 bay leaf
    salt and pepper to taste
    4 cups torn lettuce (1/2 block carb)
    1 bunch chopped green onions (1/2 block carb)
    1/2 cup salsa (1 block carb)
    12 black olives (4 blocks fat)
    1 oz. low-fat mozzarella cheese (1 block protein)

Directions:

    Cut the chicken into strips and brown in the salsa. Set aside to cool, once cool cut into rough dice.

    While chicken is browning, place olive oil in another pan to heat, add onion.

    Let onion sauté for a couple of minutes before adding the garlic.

    Then add the chili powder, bay leaf and black beans.

    Stir that around for just a minute or so then add a cup of water, salt and pepper. Let the beans heat through.

    In two bowls, divide lettuce, salsa, diced chicken, mozzarella cheese, black beans, green onions and black olives. Enjoy!

Remark: Serve two 4-block meals