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Chicken Taco Salad

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 zest
  • 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

  • 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.

Nutrition Facts

1 each: 438 calories, 25g fat (6g saturated fat), 120mg cholesterol, 367mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 49g protein.

Reviews

Average Rating: 4
  • cbenne12
    Jun 23, 2015

    This recipe was ok, but didn't wow me.

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