Chicken Taco Salad

Photo: Jennifer Causey; Styling: Ginny Branch  

Using rotisserie chicken helps you pull this convenient dish together in a flash.

Yield: Serves 6
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 295
  • Fat: 13.4g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 23g
  • Carbohydrate: 23.2g
  • Fiber: 4.5g
  • Cholesterol: 82mg
  • Iron: 1.7mg
  • Sodium: 665mg
  • Calcium: 73mg


  • 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


  1. 1. Preheat oven to 450°.
  2. 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. 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. 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.
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