Grilled Chicken Taco Salad


  • Makes4 to 4 servings

This salad is definitely worth planning ahead for. It combines everything we love in a taco - a little spiciness, a little creaminess and a whole lot of crunch.


  • 1/4 cup olive oil

  • 2 tbsp freshly squeezed lime juice

  • 1 garlic clove, minced

  • 1/4 tsp salt

  • black pepper, (to taste)

  • 4 grilled boneless chicken breasts, cut into strips

  • 8 cups chopped lettuce, (leaf, romaine or iceberg)

  • 2 oranges, peeled and sectioned

  • 1/2 small red onion, thinly sliced

  • 1 540-mL can red kidney beans, rinsed and drained

  • 1 ripe avocado, pitted, peeled and cut into cubes

  • 1/2 cup salsa, (any kind)

  • 1/2 cup sour cream, (regular or low fat)

  • 1/2 cup shredded cheddar

  • 3 cups tortilla chips


  • In a small bowl, whisk together the olive oil, lime juice, garlic, salt and pepper. Toss about half of this dressing with the chicken strips and reserve the rest.

  • In a large bowl, combine the lettuce, oranges, onion and kidney beans. Add the remaining dressing mixture and toss well to coat everything evenly. Divide the salad among 4 serving plates. Top each with some of the chicken strips, some diced avocado, a spoonful of salsa, a dollop of sour cream and a sprinkle of cheese. Surround salad with tortilla chips and serve immediately.

This article was originally published on Aug 01, 2007

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