Taco Chicken Salad Recipe

Name: Taco Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (6 inch) corn tortillas; vegetable cooking spray; 1/2 tsp. garlic powder; 1/4 tsp. ground red pepper; 1/2 c. chopped onion; 4 c. shredded cooked chicken breasts; 2 (10 oz.) cans tomatoes and green chillies, drained and chopped; 3/4 c. nonfat sour cream; 6 c. torn iceberg lettuce; 1/4 c. + 2 Tbsp. shredded reduced fat sharp Cheddar; 3 Tbsp. minced fresh cilantro; 3/4 c. commercial mild salsa

Servings: persons

6 (6 inch) corn tortillas
vegetable cooking spray
1/2 tsp. garlic powder
1/4 tsp. ground red pepper
1/2 c. chopped onion
4 c. shredded cooked chicken breasts
2 (10 oz.) cans tomatoes and green chillies, drained and chopped
3/4 c. nonfat sour cream
6 c. torn iceberg lettuce
1/4 c. + 2 Tbsp. shredded reduced fat sharp Cheddar
3 Tbsp. minced fresh cilantro
3/4 c. commercial mild salsa

1
Place tortillas on large baking sheet.
2
Bake at 350u00b0 for 6 minutes.
3
Remove from oven.
4
Turn over and coat lightly with spray.
5
Sprinkle garlic powder and red pepper over tortillas. Bake 6 minutes more until crisp; set aside.
6
Coat large nonstick skillet with spray.
7
Place over medium-high heat until hot.
8
Saute onion until tender.
9
Add chicken and tomatoes and chillies.
10
Stir well.
11
Cook over medium heat.
12
Stir in sour cream.
13
Place tortillas on individual plates.
14
Top each with 1 cup lettuce. Spoon chicken mixture evenly over lettuce.
15
Sprinkle with Cheddar and cilantro.
16
Serve with salsa.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 6 (6 inch) corn tortillas, vegetable cooking spray, 1/2 tsp. garlic powder, 1/4 tsp. ground red pepper, and more.

Yes, Taco Chicken 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.

That's it — enjoy your meal!

Taco Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions