Chicken Taco Salad Recipe

Name: Chicken Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup bottled salsa; 3 tablespoons white wine vinegar; 1 teaspoon sugar; 1/2 teaspoon ground cumin; 1/4 teaspoon dried thyme; 1/4 teaspoon bottled minced garlic; Dash of ground red pepper; 1/2 pound skinned, boned chicken breast, cut into 1-inch strips; 1 cup halved cherry tomatoes (about 12 tomatoes); 1 cup canned kidney beans, rinsed and drained; 1/4 cup minced fresh cilantro; 1 tablespoon olive oil; Cooking spray; 4 cups coarsely chopped iceberg lettuce; 1 cup (4 ounces) shredded reduced-fat cheddar cheese; 32 low-fat baked tortilla chips

Servings: persons

3/4 cup bottled salsa
3 tablespoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon bottled minced garlic
Dash of ground red pepper
1/2 pound skinned, boned chicken breast, cut into 1-inch strips
1 cup halved cherry tomatoes (about 12 tomatoes)
1 cup canned kidney beans, rinsed and drained
1/4 cup minced fresh cilantro
1 tablespoon olive oil
Cooking spray
4 cups coarsely chopped iceberg lettuce
1 cup (4 ounces) shredded reduced-fat cheddar cheese
32 low-fat baked tortilla chips

1
Combine the first 7 ingredients in a bowl. Combine 1/2 cup of salsa mixture and chicken in a zip-top plastic bag; seal and marinate in refrigerator 30 minutes. Add the tomatoes, beans, cilantro, and oil to remaining salsa mixture; cover and marinate in refrigerator 30 minutes.
2
Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken mixture; saute 5 minutes or until chicken is done.
3
Place 1 cup lettuce on each of 4 plates; top each serving with 1/2 cup bean mixture and one-fourth of chicken mixture. Sprinkle each serving with 1/4 cup cheese. Serve each salad with 8 tortilla chips.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup bottled salsa, 3 tablespoons white wine vinegar, 1 teaspoon sugar, 1/2 teaspoon ground cumin, and more.

Yes, Chicken Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Taco Salad

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