Chicken Taco Salad Recipe 
Salad Recipes from Razzle Dazzle Recipes
A variety of salad recipes, including vegetable salads, macaroni salad recipes, coleslaw recipes, fruit salads, gelatin salads, and potato salad recipes.


Chicken Taco Salad

3/4 cup bottled salsa
3 tablespoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon bottled minced garlic
Dash of ground red pepper
1/2 pound skinned, boned chicken breast, cut into 1-inch strips
1 cup halved cherry tomatoes (about 12 tomatoes)
1 cup canned kidney beans, rinsed, and drained
1/4 cup minced fresh cilantro
1 tablespoon olive oil
Cooking spray
4 cups coarsely chopped iceberg lettuce
1 cup (4 ounces) shredded reduced-fat cheddar cheese
32 baked tortilla chips

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.

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.

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.

Yield: 4 servings

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