Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 70% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 08/10/24. See terms.
Join now
Photo of Chicken taco salad by WW

Chicken taco salad

5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Get the family involved in cooking. Older kids can chop the salad while younger ones will enjoy breaking the taco shells.

Ingredients

Skinless chicken breast

160 g, fat trimmed, (buy 200g)

Hard taco shell

4 regular

Extra light sour cream

⅓ cup(s)

Fresh coriander

¼ cup(s)

Lime juice

2 tbs

Iceberg lettuce

6 leaf, torn

Red onion

½ medium, thinly sliced

Tomato(es)

3 medium, coarsely chopped

Canned corn kernels, rinsed and drained

½ cup(s)

Avocado

1 medium, coarsely chopped

Oil spray

1 x 3 second spray(s)

Instructions

  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.

Notes

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

You might like

You might like