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Yields1 Serving

This meal is light and packed with veggies to cool down the body, support the digestive system and bring a bit of protein into the meal.

 ½ pound of chicken cutlets, cut into strips
 1 can of black beans, rinsed
 1 cucumber, diced
 ½ red pepper, diced
 ½ vidalia onion, diced
 2 limes, juiced
 ½ peach, diced
 2 sprigs of mint, chopped
 2 teaspoon of salt
 3 teaspoon of olive oil
 Oregano to taste

Heat the oven to 350 degrees.
Meantime, place the chicken strips in a cookie sheet.


Sprinkle oregano and 1 teaspoon of salt on the chicken then drizzle it with 2 teaspoons of olive oil .
Turn the chicken strips so the bottoms are evenly coated with the above mixture.
Bake for 15 minutes or until tender.


In a large bowl, combine the vegetable and fruit ingredients.
Add the mint and remaining salt and gently toss.


Add the remaining olive oil and gently toss.


Let sit in the refrigerator or on the counter for 30 minutes for the flavors to combine.


Place a few strips of chicken in the center on the soft taco shell. Then, top the chicken with some salad mixture. Fold over and enjoy!


Option: change up the veggies and use whatever you have in the refrig. Add hot peppers for spice!