Recipe courtesy of Food Network Kitchen
Chicken Taco Salad
Total:
30 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
30 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Preheat the oven to 375 degrees F. Line a baking sheet with foil. Toss the tortilla strips with 1 tablespoon vegetable oil, 1/2 teaspoon lime zest, a pinch of salt and a few grinds of pepper in a medium bowl; spread in a single layer on the prepared pan. Bake, stirring halfway through, until browned and crisp, 10 to 12 minutes; let cool.

Meanwhile, toss the beans, corn, tomatoes, pickled jalapenos and brine, the remaining 1 tablespoon vegetable oil and 3/4 teaspoon lime zest, the lime juice, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Let sit, tossing occasionally, until juicy, about 10 minutes.

Divide the lettuce among 4 bowls and top with the bean mixture and juices, chicken, avocado, cheese and tortilla strips.

Photograph by Ryan Dausch

IDEAS YOU'LL LOVE

Chicken Salad Contessa

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Buffalo Chicken Wings

Recipe courtesy of Ina Garten

Fish Tacos

Recipe courtesy of Anne Burrell

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Saltimbocca

Recipe courtesy of Trisha Yearwood

Chicken Salad Sandwiches

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Matt Iaria

Shredded Chicken and Tomatillo Tacos with Queso Fresco

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking