Chicken Taco Salad with Creamy Cilantro Lime Dressing


Chicken Taco Salad with Cilantro-Lime Dressing

Chicken Taco Salad with Creamy Cilantro Lime Dressing

Recipe Courtesy The American Heart Association


For the Dressing:

  • 1 cup packed cilantro
  • 1 green onion, roughly chopped
  • zest and juice from one lime
  • 1 tbsp canola oil
  • 1 tbsp water
  • 1/2 cup fat-free sour cream
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • pinch sugar

For the Salad:

  • 1 1/2 cups shredded or chopped cooked chicken breast
  • 6 cups chopped Romain lettuce hearts
  • 1 cup canned, no-salt-added corn kernels, drained and rinsed
  • 1 cup chopped tomatoes
  • 1/2 cup sliced radishes
  • 2 tbsp finely chopped red onion
  • 1 avocado, peeled, pitted and diced


  1. For the dressing: place all of the dressing ingredients into the bowl of your food processor.
  2. Process until dressing is smooth and creamy. Scrape down the sides of the food processor bowl if needed.
  3. Transfer the dressing to a bowl and set aside.
  4. For the salad: If using rotisserie chicken, remove the skin from the chicken breast and discard skin. Shred the meat using 2 forks or chop it up into small pieces with a knife. Be sure the chicken is fully cooked!
  5. Onto a large platter, arrange the salad by first layering the lettuce followed by the chicken, corn, tomatoes, radishes, red onion, and avocado.
  6. Serve with the creamy cilantro-lime dressing on the side or drizzle it on top of the salad.


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