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.
- 1 cup packed cilantro leaves and stems
- 1 green onion (roughly chopped)
- 2 tablespoons lime juice (from about 1 lime)
- 1 tablespoon canola oil
- 1 tablespoon water
- 1/2 cup fat-free sour cream
- 1/8 teaspoon
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- pinch sugar
- 1 1/2 cups shredder or chopped cooked chicken breast (from rotisserie or about 1/2 pound raw chicken breasts)
- 6 cups chopped Romaine lettuce hearts
- 1 cup canned, no-salt-added corn kernels (drained, rinsed)
- 1 cup chopped tomatoes
- 1/2 cup sliced radishes
- 2 Tbsp finely chopped red onion
- 1 avocado (peeled, pitted, diced)
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.
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.
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.
- 1 If using rotisserie chicken, remove the skin from the chicken breast and discard skin. Shred the meat using 2 forks or chop it up into small pieces with a knife. If preparing chicken breasts, use directions below.
- 2 Prepare the vegetables: thinly chop the Romaine hearts; drain the liquid from the canned corn and rinse it; chop the tomatoes; slice the radishes; finely chop the red onion; and peel the avocado, remove the pit, and dice it.
- 3 Onto a large platter or divided equally onto plates, arrange the salad by first layering the lettuce. Top with chicken, corn, tomatoes, radishes, red onion, and avocado.
- 4 Serve with the Creamy Cilantro-Lime Dressing on the side or drizzle it on top of the salad
|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|
|Total Carbohydrate||25.6 g|
|Dietary Fiber||6.9 g|
1 fat, 2 1/2 lean meat, 1 starch, 2 vegetable
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