Chicken Taco Salad Recipe
- 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
- 1. 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.
- 2. 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.
- 3. Just before serving, toss the chicken mixture with the lettuce, tomato, cheese and peanuts. Yield: 2 servings.
1 each: 438 calories, 25g fat (6g saturated fat), 120mg cholesterol, 367mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 49g protein.
Reviews for Chicken Taco Salad
"This recipe was ok, but didn't wow me."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.