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

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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


  • 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)


  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.
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