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Taco Chicken Salad

 Taco Chicken Salad
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
8 ServingsPrep/Total Time: 20 min.


  • 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


  • 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 of 2

Taco Chicken Salad (continued)

Directions (continued)

  • 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 Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.