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Chicken Taco Salad

Photo: Jennifer Causey; Styling: Ginny Branch

 

Hands-on time 25 mins
Total time 25 mins
Yield Serves 6
Using rotisserie chicken helps you pull this convenient dish together in a flash.

Ingredients

  • 6 (6-inch) corn tortillas
  • Cooking spray
  • 3/8 teaspoon ground chipotle chile pepper
  • 1 cup salsa verde
  • 3 ounces 1/3-less-fat cream cheese (about 1/3 cup)
  • 1 1/2 cups shredded skinless, boneless rotisserie chicken breast
  • 1 1/2 cups chopped skinless, boneless rotisserie chicken thigh or drumstick
  • 1/2 cup sliced green onions
  • 2 tablespoons fresh lime juice, divided
  • 5 teaspoons extra-virgin olive oil, divided
  • 2/3 cup organic black beans, rinsed and drained
  • 2/3 cup frozen corn kernels, thawed
  • 2/3 cup chopped red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 6 cups chopped romaine lettuce
  • 3 radishes, very thinly sliced

Nutrition Information

  • calories 295
  • fat 13.4 g
  • satfat 3.6 g
  • monofat 5.9 g
  • polyfat 1.6 g
  • protein 23 g
  • carbohydrate 23.2 g
  • fiber 4.5 g
  • cholesterol 82 mg
  • iron 1.7 mg
  • sodium 665 mg
  • calcium 73 mg

How to Make It

  1. Preheat oven to 450°.

  2. Cut tortillas into 1/4-inch-thick strips. Place tortillas on a jelly-roll pan. Lightly coat tortillas with cooking spray; sprinkle with chipotle pepper. Bake at 450° for 10 minutes, stirring after 5 minutes. Cool.

  3. Heat a medium skillet over medium heat. Add salsa and cheese to pan; cook 4 minutes or until cheese melts, stirring to combine. Stir in chicken; cook 1 minute. Stir in onions and 1 tablespoon lime juice. Remove chicken mixture from pan; keep warm. Rinse pan with water. Return pan to medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add beans, corn, and red bell pepper to pan; sauté 2 minutes. Stir in cilantro.

  4. Combine remaining 1 tablespoon lime juice and remaining 1 tablespoon oil in a large bowl; stir with a whisk. Add lettuce to bowl; toss to coat. Place about 1 cup lettuce mixture on each of 6 plates; top each serving with about 3/4 cup chicken mixture and 1/3 cup corn mixture. Sprinkle with tortilla strips and radishes.