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Crunchy Chicken Taco Salad

Crunchy Chicken Taco Salad

Nutrition Facts
  • cal. (kcal) 405
Crunchy Chicken Taco Salad
  • Makes: 4 servings
  • Prep: 18 mins
  • Cook: 2 mins
  • Carb Grams Per Serving: 33


  • 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 405 cal., 20 g total fat (4 g sat. fat), 69 mg chol., 615 mg sodium, 33 g carb. (8 g fiber, 9 g sugars), 28 g pro.