Taco Chicken Salad Recipe
Taco Chicken Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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 or canola oil
  • 1 each medium sweet red and green pepper, cut into 1/4-inch strips
  • 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
  • Baked 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, saute chicken in oil for 6 minutes. Add peppers; saute 2-3 minutes longer or until chicken is no longer pink. 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.
Originally published as Southwestern Chicken Salad in Light & Tasty August/September 2001, p29

Nutritional Facts

1-1/2 cups: 685 calories, 31g fat (9g saturated fat), 57mg cholesterol, 942mg sodium, 74g carbohydrate (6g sugars, 7g fiber), 29g protein.

  • 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 or canola oil
  • 1 each medium sweet red and green pepper, cut into 1/4-inch strips
  • 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
  • Baked tortilla chips
  1. In a small bowl, combine the salad dressing, salsa and sour cream. Cover and refrigerate until serving.
  2. Combine the seasonings; sprinkle over chicken. In a nonstick skillet, saute chicken in oil for 6 minutes. Add peppers; saute 2-3 minutes longer or until chicken is no longer pink. Drizzle with lime juice; keep warm.
  3. In a large bowl, toss the romaine, cheese, cabbage, tomato and carrot. Add chicken mixture. Serve over chips; drizzle with dressing. Yield: 8 servings.
Originally published as Southwestern Chicken Salad in Light & Tasty August/September 2001, p29

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