Chicken Taco Salad

Make a healthy chicken taco salad in 15 minutes using roasted chicken, a bag of salad greens and baked tortilla chips.

Yield: 8 servings
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 279
  • Calories from fat: 16%
  • Fat: 5.1g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 13.4g
  • Carbohydrate: 47.6g
  • Fiber: 4.8g
  • Cholesterol: 9mg
  • Iron: 0.4mg
  • Sodium: 480mg
  • Calcium: 32mg

Ingredients

  • 1 cup diced tomato
  • 3/4 cup low-fat sour cream
  • 1/2 cup diced red onion
  • 3 tablespoons chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 (1/2-pound) package ready-to-eat roasted chicken breasts, shredded
  • 1 (16-ounce) package ready-to-eat garden salad
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • 1 (13.5-ounce) bag baked tortilla chips (about 16 cups)

Preparation

  1. Combine first 9 ingredients in a large bowl; toss well. Divide tortilla chips evenly among 8 plates; top each with 1 cup salad mixture.
My Notes

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

Add Note

Chicken Taco Salad Recipe at a Glance
advertisement

More Recipes Like This

  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