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Chicken Taco Salad with Creamy Cilantro Lime Dressing

With many elements of a taco but in salad form, this dish makes a light yet filling lunch. Use the skinless breast meat from a rotisserie chicken for a speedier process; also, double the salad dressing recipe to drizzle over sliced tomatoes as an easy side for a dinner.


4 Servings

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Quick Tips

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Cooking Tip: If not using rotisserie chicken, simply warm a medium nonstick pan with 1 teaspoon oil over medium-high heat. Add around ½ pound thinly cut boneless, skinless chicken. Sauté until chicken is fully-cooked, about 5 to 10 minutes depending on thickness. Remove from heat, transfer chicken to a plate, and chop into bite-sized pieces when cool.

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Keep it Healthy: Crave a little crunch in your salad? Try a healthy alternative to store-bought chips by making your own crispy tortilla strips. Slice 3 to 4 corn tortillas into 1-inch strips. Warm 2 teaspoons oil in a medium nonstick pan over medium-high heat. Add tortilla strips and, stirring constantly with a spatula, cook until golden and crunchy, about 4 to 5 minutes. Top on the salad.

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Tip: This salad (or others) can be layered into mason jars or plastic containers for portable work lunches.


Tip: Click on step to mark as complete.

Nutrition Facts

Calories 308
Total Fat 14.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 8.0 g
Cholesterol 49.6 mg
Sodium 159 mg
Total Carbohydrate 25.6 g
Dietary Fiber 6.9 g
Sugars 7.6 g
Protein 22.3 g
Dietary Exchanges
1 fat, 2 1/2 lean meat, 1 starch, 2 vegetable

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