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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/3 cups - fresh cilantro, chopped
  • 2/3 cups - light sour cream
  • 1 tablespoons - minced chipotle chile, canned in adobo sauce
  • 1 teaspoons - ground cumin
  • 1 teaspoons - chili powder
  • 4 teaspoons - fresh lime juice
  • 1/4 teaspoons - salt
  • Salad
  • 4 cups - romaine lettuce, shredded
  • 2 cups - roasted skinless, boneless chicken breast, chopped
  • 1 cups - cherry tomatoes, halved
  • 1/2 cups - avocado, peeled, diced
  • 1/3 cups - red onion, thinly sliced vertically
  • 1 cans - black beans, drained, rinsed, 15 oz.
  • 1 cans - no-salt-added corn, drained, rinsed, 8.75 oz.
  • Directions:

    For dressing, combine dressing ingredients and stir well (or use an emulsion blender to combine).
    To make the salad, in a large bowl combine lettuce and other salad ingredients. Drizzle the dressing over the salad; toss gently to coat. Serve immediately.
    (Optional: serve with tortilla chips on side).

    Brief Description

    A zesty taco salad with chicken served with a chipotle chile dressing, which really complements the roasted chicken flavor.

    Main Ingredient:

    romaine lettuce

    Category:  Salads

    Cuisine:  Mexican

    Prep Time: 15 min


    Kidney or pinto beans also work well in this dish. If making ahead for an event, combine dressing, chicken, corn, beans and onions in one bowl or large Ziploc bag; prepare lettuce, tomato and avocado separately and mix together at event just before eating.


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    Posted On:

    June 9, 2013

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