Chicken Taco Salad with Creamy Cilantro Lime Dressing | Kat Can Cook

Kat Can Cook

Name: Chicken Taco Salad with Creamy Cilantro Lime Dressing
Prep time: 20 min
Total time: 20 min
Yield: 5
Cuisine: Mexican
Ingredients: Doritos Flamin' Hot Tortilla Chips; Organic Avocado; Tanimura & Antle Lettuce, Artisan Romaine; Napoleon Co. Grille Garlic Cloves; English Cucumber; Cilantro; Waterfront Bistro Juice, Concentrate, Lime; Organic Red Onion Bag; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Organic Red Pepper; Cold Fried Chicken; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Black Beans, Seasoned; Talking Rain AQA Water, 9.5 pH; Bj Sol No Salt Roasted Pepita; Chobani Plain Non-Fat Greek Yogurt

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Chicken Taco Salad with Creamy Cilantro Lime Dressing

Serves 520 mins prep0 mins cook

This Chicken Taco Salad with Creamy Cilantro Lime Dressing is a refreshing break from the heavy, greasy taco salads you often get at restaurants. It’s also the ultimate #bigbitesclub salad as it’s all chopped up fine and scooped with tortilla chips.

0 servings

What you need

tortilla chips

avocado

Tanimura & Antle Lettuce, Artisan Romaine

head romaine lettuce

clove garlic clove

english cucumber

cup cilantro

Waterfront Bistro Juice, Concentrate, Lime

cup lime juice

red onion

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

cup olive oil

red pepper

lb cooked chicken

tsp salt

can black beans

cup water

cup pepitas

cup plain greek yogurt

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Instructions

Combine salad ingredients in a large bowl, saving the pepitas for serving, and toss together to mix. Set aside. For the dressing, in a blender blend avocado, garlic, lime juice, cilantro, yogurt, olive oil and ½ cup water. Pour the dressing over the salad and toss if serving right away, topped with the pepitas. If you’re eating throughout the week, store separately and dress it when you serve it, also adding pepitas just before serving. Enjoy!

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