Chicken Taco Salad

Chicken Taco Salad 1


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Chicken Taco Salad

In a hurry? Don’t know what to make for dinner? Trying to cut down on calories? This Chicken Taco Salad recipe is so good and easy to make. Even the Salsa Dressing is low fat. What more could a gal want?!


For the salad:

4 Cups Shredded Romaine Lettuce

2 Cups Chopped Roasted Chicken Breasts

1 Cup Chopped Tomatoes

1/3 Cup Chopped Red Onion

15 Ounces Drained & Rinsed Red Beans

1 Chopped Red Bell Pepper

½ Cup Halved Black Olives

½ Cup Grated White Cheddar Cheese

For the dressing:

2/3 Cup Light Sour Cream

2 Cups Salsa

1 Teaspoon Cumin

5 Teaspoons Fresh Lime Juice

¼ Teaspoon Kosher Salt

To prepare the salad: Roast the chicken breasts in advance (salt & pepper, roast for 45 minutes on 350°F). Let cool a bit before removing the skin and bones. You can use skinless & boneless chicken breasts, but honestly I think that they can be tasteless and dry. Chop the chicken breasts and set aside. Combine the lettuce and the remaining ingredients in a large bowl, including the chicken. Toss gently and serve with the salsa dressing. Serves 4

Salsa Dressing: Combine all of the ingredients in a food processor or blender and combine well. Pour into a bowl or a medium size pitcher and place into the refrigerator, covered with plastic wrap, until ready to use.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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