Chicken taco salad
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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