Chicken Taco Salad Recipe

Name: Chicken Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (6-inch) corn tortillas; Cooking spray; 3/8 teaspoon ground chipotle chile pepper; 1 cup salsa verde; 3 ounces 1/3-less-fat cream cheese (about 1/3 cup); 1 1/2 cups shredded skinless, boneless rotisserie chicken breast; 1 1/2 cups chopped skinless, boneless rotisserie chicken thigh or drumstick; 1/2 cup sliced green onions; 2 tablespoons fresh lime juice, divided; 5 teaspoons extra-virgin olive oil, divided; 2/3 cup organic black beans, rinsed and drained; 2/3 cup frozen corn kernels, thawed; 2/3 cup chopped red bell pepper; 1/4 cup chopped fresh cilantro; 6 cups chopped romaine lettuce; 3 radishes, very thinly sliced

Servings: persons

6 (6-inch) corn tortillas
Cooking spray
3/8 teaspoon ground chipotle chile pepper
1 cup salsa verde
3 ounces 1/3-less-fat cream cheese (about 1/3 cup)
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
1 1/2 cups chopped skinless, boneless rotisserie chicken thigh or drumstick
1/2 cup sliced green onions
2 tablespoons fresh lime juice, divided
5 teaspoons extra-virgin olive oil, divided
2/3 cup organic black beans, rinsed and drained
2/3 cup frozen corn kernels, thawed
2/3 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
6 cups chopped romaine lettuce
3 radishes, very thinly sliced

1
Preheat oven to 450u00b0.
2
Cut tortillas into 1/4-inch-thick strips. Place tortillas on a jelly-roll pan. Lightly coat tortillas with cooking spray; sprinkle with chipotle pepper. Bake at 450u00b0 for 10 minutes, stirring after 5 minutes. Cool.
3
Heat a medium skillet over medium heat. Add salsa and cheese to pan; cook 4 minutes or until cheese melts, stirring to combine. Stir in chicken; cook 1 minute. Stir in onions and 1 tablespoon lime juice. Remove chicken mixture from pan; keep warm. Rinse pan with water. Return pan to medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add beans, corn, and red bell pepper to pan; saute 2 minutes. Stir in cilantro.
4
Combine remaining 1 tablespoon lime juice and remaining 1 tablespoon oil in a large bowl; stir with a whisk. Add lettuce to bowl; toss to coat. Place about 1 cup lettuce mixture on each of 6 plates; top each serving with about 3/4 cup chicken mixture and 1/3 cup corn mixture. Sprinkle with tortilla strips and radishes.

675

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: 6 (6-inch) corn tortillas, Cooking spray, 3/8 teaspoon ground chipotle chile pepper, 1 cup salsa verde, 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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