SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Print layout Full Page | 3x5 | 4x6

Crunchy Chicken Taco Salad

Crunchy Chicken Taco Salad
Makes: 4  servings Prep 18 mins Cook 2 mins


  • 2 small corn tortillas
  • Nonstick cooking spray
  • 1 teaspoon  kosher salt
  • Juice of 1 lime
  • 2 tablespoons  vegetable oil
  • 2 scallions
  • 1 jalapeno (seeds and veins removed for less heat if desired), minced
  • 2 cups  shredded cooked chicken
  • 1 pound  shredded cabbage
  • 1 orange bell pepper
  • 1 navel orange, peeled, quartered and sliced crosswise
  • 1 cup  frozen corn kernels, thawed
  • 1/4 cup  cilantro, chopped
  • 1 ripe avocado, cubed
  • 3 ounces  crumbled queso fresco or ricotta salata


1. Lightly coat the tortillas with the cooking spray on both sides; lay on a baking sheet and sprinkle with 1/4 teaspoon of the salt. Place under the broiler or in a toaster oven and cook, watching closely and turning once, until golden, about 2 minutes. Transfer tortillas to a cutting board and slice into thin strips; let cool.

2. In a large bowl, whisk together the lime juice, oil, scallions, jalapeno and remaining salt. Add the chicken, cabbage, bell pepper, orange and corn; toss well.

3. To serve, mound the salad in shallow bowls. Top with the cilantro, avocado and cheese. Garnish with crisped tortilla strips and serve immediately.

From FitnessMagazine.com