Chicken Taco Salad

Taco salad was made for the crunch and texture of iceberg lettuce--or maybe vice versa--but in a pinch, romaine could stand in.

Yield: 4 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 391
  • Calories from fat: 25%
  • Fat: 11g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1g
  • Protein: 30.4g
  • Carbohydrate: 43.8g
  • Fiber: 6g
  • Cholesterol: 51mg
  • Iron: 4mg
  • Sodium: 767mg
  • Calcium: 320mg

Ingredients

  • 3/4 cup bottled salsa
  • 3 tablespoons white wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon bottled minced garlic
  • Dash of ground red pepper
  • 1/2 pound skinned, boned chicken breast, cut into 1-inch strips
  • 1 cup halved cherry tomatoes (about 12 tomatoes)
  • 1 cup canned kidney beans, rinsed and drained
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon olive oil
  • Cooking spray
  • 4 cups coarsely chopped iceberg lettuce
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 32 low-fat baked tortilla chips

Preparation

  1. Combine the first 7 ingredients in a bowl. Combine 1/2 cup of salsa mixture and chicken in a zip-top plastic bag; seal and marinate in refrigerator 30 minutes. Add the tomatoes, beans, cilantro, and oil to remaining salsa mixture; cover and marinate in refrigerator 30 minutes.
  2. Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken mixture; saute 5 minutes or until chicken is done.
  3. Place 1 cup lettuce on each of 4 plates; top each serving with 1/2 cup bean mixture and one-fourth of chicken mixture. Sprinkle each serving with 1/4 cup cheese. Serve each salad with 8 tortilla chips.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Taco Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy