Chicken Taco Salad Recipe

Chicken Taco Salad Recipe photo by Taste of Home

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"This refreshing recipe is totally flexible," Lillian Julow writes from Gainesville, Florida. "You can use yellow onion instead of red, lemon juice instead of lime and Monterey Jack instead of cheddar cheese. Don't like hot sauce? Leave it out. I believe in making a recipe your own."

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Chicken Taco Salad Recipe

Prep: 25 min. + chilling

Yield: 2 Servings

15 10 25

Ingredients

4 cups water
3/4 pound chicken tenderloins
1/4 cup minced fresh cilantro
1/4 cup finely chopped red onion
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon hot pepper sauce
1/4 teaspoon grated lime peel
1/4 teaspoon taco seasoning
2 cups chopped lettuce
1 plum tomato, finely chopped
1/2 cup shredded cheddar cheese
2 tablespoons chopped dry roasted peanuts

Directions

In a large nonstick skillet, bring water to a boil. Reduce heat; add chicken. Poach, uncovered, for 8-10 minutes or until no longer pink. Drain and cool slightly. Cut chicken into cubes.
In a small bowl, combine the cilantro, onion, lime juice, oil, pepper sauce, lime peel, taco seasoning and chicken. Cover and refrigerate for 1 hour.
Just before serving, toss the chicken mixture with the lettuce, tomato, cheese and peanuts. Yield: 2 servings.

Nutritional Facts 1 serving (prepared with reduced-fat cheese) equals 438 calories, 25 g fat (6 g saturated fat), 120 mg cholesterol, 367 mg sodium, 10 g carbohydrate, 3 g fiber, 49 g protein.

Originally published as Tex-Mex Chicken Salad in Cooking for 2 Winter 2008, p31