Chicken Taco Salad with Cilantro-Lime Vinaigrette
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
6 servings
-
Calories
591 kcal
-
Course
Main Course
-
Cuisine
Mexican
Chicken Taco Salad with Cilantro-Lime Vinaigrette
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A fresh and hearty chicken taco salad loaded with veggies and drizzled with the most delicious cilantro-lime vinaigrette.
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Ingredients
Chicken
- 1 1/2 pounds chicken tenders
- 1 tablespoon olive oil
- 1/4 cup lime juice about 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
Cilantro Lime Vinaigrette Dressing
- 2 cups fresh cilantro leaves
- 1 cup extra virgin olive oil
- 1/4 cup lime juice about 2 limes
- 1/4 cup red wine vinegar
- 1/4 teaspoon salt
Salad
- 8 cups spring mix salad greens
- 1 (15.5 ounce can) red kidney beans drained and rinsed
- 1 cup frozen corn thawed
- 1/2 medium red onion diced
- 1 (2.25 ounce can) sliced black olives drained
- 2 medium roma tomatoes diced
- 1 medium avocado sliced
Instructions
- Heat a heavy 12-inch skillet or grill pan over medium-high heat.
- In a mixing bowl, combine 1 1/2 pounds chicken tenders with 1 tablespoon olive oil, 1/4 cup lime juice, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper, and 1/4 teaspoon salt. Use tongs to toss until well-coated.
- Cook chicken in the skillet for about 4 to 6 minutes per side, until chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.
- Make the dressing by placing 2 cups fresh cilantro leaves into a food processor or blender. Add in 1 cup extra virgin olive oil, 1/4 cup lime juice, 1/4 cup red wine vinegar, and 1/4 teaspoon salt. Blend until smooth, about 1 minute.
- Rinse and dry 8 cups spring mix salad greensand place into a large serving bowl. Rinse and drain 1 (15.5 ounce can) red kidney beans. Thaw 1 cup frozen corn. Dice 1/2 medium red onion. Drain 1 (2.25 ounce can) sliced black olives. Dice 2 medium roma tomatoes, and slice 1 medium avocado.
- Arrange toppings on the salad along with the chicken tenders. Drizzle with dressing just before serving.
Nutrition Information
Show Details
Serving
1serving
Calories
591kcal
(30%)
Carbohydrates
43g
(14%)
Protein
36g
(72%)
Fat
33g
(51%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
22g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
470mg
(20%)
Potassium
1472mg
(42%)
Fiber
12g
(48%)
Sugar
3g
(6%)
Vitamin A
2032IU
(41%)
Vitamin C
44mg
(49%)
Calcium
70mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 591kcal | 30% |
| Carbohydrates | 43g | 14% |
| Protein | 36g | 72% |
| Fat | 33g | 51% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 470mg | 20% |
| Potassium | 1472mg | 31% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 2032IU | 41% |
| Vitamin C | 44mg | 49% |
| Calcium | 70mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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