Randy Mayor
Yield:
4 servings

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

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

SchuylerV30's Review

SchuylerV30
March 12, 2014
I've made this a couple of times for my family. My seven year old son has even asked me to make it again. But he doesn't like kidney beans, so I use black beans.

bstomlin48's Review

bstomlin48
January 01, 2014
Made this dish according to the recipe. The chicken was okay but the beans and tomato topping was not good. Very bland. No flavor. Wound up not using it at all and just topped the chips and chicken with lettuce, onions, salsa and cheese. Would not recommend this recipe for adults or children.