Taco Chicken Salad Recipe

Taco Chicken Salad Recipe photo by Taste of Home

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We have five children who love Mexican food, salads and chicken. So I combined all three to make this crunchy main dish. There's no groaning from anyone when I set it on the table! —Margaret Yost of Casstown, Ohio

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Taco Chicken Salad Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

20 20

Ingredients

1/3 cup fat-free Thousand Island salad dressing
1/3 cup salsa
1/4 cup reduced-fat sour cream
1 teaspoon seasoned salt
1 teaspoon garlic powder
1/2 teaspoon salt-free lemon-pepper seasoning
1/4 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
1 tablespoon olive oil
1 medium sweet red pepper, cut into 1/4-inch srips
1 medium green pepper, cut into 1/4-inch srips
2 teaspoons lime juice
12 cups torn romaine
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
1 cup shredded red cabbage
1 medium tomato, chopped
1 medium carrot, grated
Tortilla chips

Directions

In a small bowl, combine the salad dressing, salsa and sour cream. Cover and refrigerate until serving.
Combine the seasonings; sprinkle over chicken. In a nonstick skillet, brown chicken in oil for 3 minutes on each side. Add peppers; saute 2-3 minutes longer or until chicken juices run clear. Drizzle with lime juice; keep warm.
In a large bowl, toss the romaine, cheese, cabbage, tomato and carrot. Add chicken mixture. Serve over chips; drizzle with dressing. Yield: 8 servings.

Nutritional Analysis: One serving (1-1/2 cups salad with 20 tortilla chips) equals 360 calories, 8 g fat (3 g saturated fat), 47 mg cholesterol, 813 mg sodium, 49 g carbohydrate, 6 g fiber, 25 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 vegetable.

Originally published as Southwestern Chicken Salad in Light & Tasty August/September 2001, p29