Chicken Taco Salad

Tasty, easy and healthy!


  • 2 roasted boneless chicken breasts
  • 1 t cumin

  • 25 corn tortilla chips, crushed
  • 8 large romaine lettuce leaves, cut into bite-sized pieces
  • c cup (½ of 15.5-ounce can) pinto beans, drained and rinsed
  • c cup (½ of 11-ounce can), corn with red bell pepper or Mexicorn, drained
  • 10 grape tomatoes, halved
  • 1 green onion, thinly chopped
  • For the Cilantro-Lime Vinaigrette:
  • 1 T extra virgin olive oil
  • 2 T lime juice
  • 2 t finely chopped fresh cilantro
  • t adobo chile powder


  1. In small bowl, whisk together the vinaigrette ingredients; set aside.
  2. Slice roasted chicken into strips.
  3. In large serving bowl, toss together romaine lettuce, beans, corn, tomatoes and onions. Add the dressing and toss to coat.
  4. Transfer to a platter and arrange broken chips on the platter.
  5. Add chicken strips and more cilantro on top. Ready to serve.
  6. Note: To make your own corn tortilla chips, drizzle olive oil on both sides of fresh corn tortilla, cut into strips and bake for 6 to 10 minutes in the oven at 350 degrees F.
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