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Taco Chicken Salad

We have five children who love Mexican food, salads and chicken. So I combined all three to make this crunchy main dish. There's no groaning from anyone when I set it on the table! —Margaret Yost of Casstown, Ohio
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 1/3 cup fat-free Thousand Island salad dressing
  • 1/3 cup salsa
  • 1/4 cup reduced-fat sour cream
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt-free lemon-pepper seasoning
  • 1/4 teaspoon cayenne pepper
  • 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 1 tablespoon olive oil
  • 1 medium sweet red pepper, cut into 1/4-inch srips
  • 1 medium green pepper, cut into 1/4-inch srips
  • 2 teaspoons lime juice
  • 12 cups torn romaine
  • 1-1/2 cups shredded reduced-fat cheddar cheese
  • 1 cup shredded red cabbage
  • 1 medium tomato, chopped
  • 1 medium carrot, grated
  • Tortilla chips


  • In a small bowl, combine the salad dressing, salsa and sour cream. Cover and refrigerate until serving.
  • Combine the seasonings; sprinkle over chicken. In a nonstick skillet, brown chicken in oil for 3 minutes on each side. Add peppers; saute 2-3 minutes longer or until chicken juices run clear. Drizzle with lime juice; keep warm.
  • In a large bowl, toss the romaine, cheese, cabbage, tomato and carrot. Add chicken mixture. Serve over chips; drizzle with dressing.
Nutrition Facts
1-1/2 cups: 685 calories, 31g fat (9g saturated fat), 57mg cholesterol, 942mg sodium, 74g carbohydrate (6g sugars, 7g fiber), 29g protein.

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