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    Taco Salad with Shredded Chicken and ime Cilantro Dressing 2

Chicken Cilantro Lime Taco Salad

Serves 2 portions

1. To make the salad, divide the chopped romaine among two large salad bowls. Add half each of the shredded chicken, black beans, corn, bell pepper, and avocado to…

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Prep Time:

20 Minutes

Cook Time:

5 Minutes

Ingredients:


  • For the Salad:
  • 5 cups chopped romaine lettuce
  • 6 oz. Del Real Shredded Chicken
  • 1/2 cup black beans, cooked
  • 1/2 cup charred corn (either frozen and defrosted or grilled on a grill)
  • 1 medium bell pepper, chopped
  • 1/2 avocado, diced
  • 6-8 tortilla chips, crushed
  • For the Lime-Cilantro Salad Dressing:
  • 2 Tablespoons freshly squeezed lime juice
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • pinch sugar


Instructions:

1. To make the salad, divide the chopped romaine among two large salad bowls. Add half each of the shredded chicken, black beans, corn, bell pepper, and avocado to each bowl. Top each with crushed tortilla chips.

2. To make the dressing, combine all dressing ingredients in a blender or mini food processor and pulse until the ingredients come together, 15-20 seconds.

3. Top each salad with about 2 Tablespoons of the dressing, or to taste. Season with additional salt and pepper as needed.

Recipe created by Rachel Pattison from the Little Chef Big Appetite Blog.

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