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Photo of Chicken taco salad by WW

Chicken taco salad

4 - 6
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Get the family involved in cooking. Older kids can chop the salad while younger ones will enjoy breaking the taco shells.


Raw skinless chicken breast

160 g, fat trimmed, (buy 200g)

Taco shell

4 regular

Extra light sour cream


Fresh coriander

¼ cup(s)

Lime juice

2 tbs

Iceberg lettuce

6 leaf, torn

Red onion

½ medium, thinly sliced


3 medium, coarsely chopped

Canned corn kernels in brine, rinsed, drained

½ cup(s)


1 medium, coarsely chopped

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook chicken for 4–5 minutes each side or until cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes before slicing thickly.
  2. Meanwhile, heat taco shells following packet instructions. Break into 3cm pieces.
  3. Whisk sour cream, coriander and juice in a small bowl until combined. Season dressing with salt and freshly ground black pepper.
  4. Place chicken, taco pieces, lettuce, onion, tomatoes and corn in a large bowl. Drizzle with three-quarters of the dressing and toss gently to combine. Serve salad topped with avocado and drizzled with remaining dressing.


TIP: To make this salad vegetarian, replace the chicken with 1 cup (200g) drained canned red kidney beans.