Cilantro Lime Chicken Taco Salad
Try this Cilantro Lime Chicken Taco Salad recipe, or contribute your own.
- Preparing Time: 25 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup ketchup
- 1/4 cup red wine vinegar
- dressing
- 1 cup cherry tomatoes halved or quartered
- 1 large head of romaine lettuce chopped
- 1 cup black beans drained and rinsed
- corn from 2 ears sweet corn raw
- 1/2 cup sharp cheddar cheese finely grated
- 2 avocados chopped
- tortilla chips to taste strips or slightly crushed
- 3 tablespoons sugar start with less, add to taste
- 1/4 cup mayonnaise
- 1/4 cup sour cream may sub with yogurt
- 1 tablespoon reserved cilantro lime marinade in directions
- Carbohydrate 19.4257749748231 g
- Cholesterol 17.8531250053283 mg
- Fat 17.9023663604365 g
- Fiber 8.07499951702288 g
- Protein 8.05057743019232 g
- Saturated Fat 4.84459287459944 g
- Serving Size 1 1 Serving (209g)
- Sodium 2013.16599401025 mg
- Sugar 11.3507754578003 g
- Trans Fat 3.70852199179525 g
- Calories 260 calories
1. Prepare cilantro lime chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken. 2. Meanwhile whisk all of the dressing ingredients together in a medium bowl, including the 1 tablespoon of reserved cilantro lime marinade. Store in refrigerator. Best if at least chilled for 30 minutes. May keep in an airtight container up to 7 days. 3. To assemble, add the salad ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. 4. Season with additional salt, pepper, hot sauce, and or lime juice to taste. (For more of a vinaigrette, you may substitute the mayo and sour cream for canola oil.)
