Mexican Chicken Taco Salad

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 542.4
  • Total Fat: 24.0 g
  • Cholesterol: 98.6 mg
  • Sodium: 635.5 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 11.8 g
  • Protein: 47.3 g

View full nutritional breakdown of Mexican Chicken Taco Salad calories by ingredient
Report Inappropriate Recipe

Submitted by:


Satisfy those Mexican cravings! Satisfy those Mexican cravings!
Number of Servings: 2


    2 chicken breasts, cleaned of fat
    3 Cups Romaine Lettuce in bite size pieces
    10 cherry tomatoes - halved
    1 small cucumber, peeled and cut into pieces
    2 poblano peppers
    3-4 Tbsp of light itialian salad dressing
    1 ear sweet corn - silk removed
    1/4 Cup chopped red or vidalia onion
    2 small corn tortillas
    1 Haas avocado
    1 lemon or lime - juiced
    1/2 tsp cumin
    1/2 tsp chili powder
    1/8 tsp cayenne pepper
    dash salt and pepper


Mix the cayenne pepper, chili powder, cumin, salt, pepper, lemon juice and chicken in a ziploc bag. The quantiites can be adjusted to your taste and how spicy you like food. Let it marinate at least 30 minutes in the refridgerator.

Heat your grill up, clean it and then wipe grate with oil to keep food from sticking.

Wrap ear of corn in aluminum foil and place on top rack of barbeque (or cooler spot for charcoal grills). Rotate corn every 5 minutes to cook evenly. Corn will cook for entire recipe cooking time to get a dark roast on some kernals.

Place corn tortillas on grill and cook until somewhat crispy. You can sprinkle a small amount of olive oil on tortilla's to help this process. Flip every 45 sec - 1 min to crisp both sides. Once tortillas are crispy, remove and cut into strips.

Roast poblano peppers until skins are blackened and pepper is slightly soft. Rotate the peppers to get all the sides blackened. Remove peppers to a paper bag and fold top of bag to steam skins off. Once cool enough to handle, remove pepper skins and cut into strips.

Grill chicken until cooked through and cut into strips. Remove corn and remove kernals from cob.

Mix remaining ingrediants - lettuce, tomatoes, cucumbers, onion and dressing in a large bowl and mix. Add corn to salad, and then place chicken and peppers on top. Cut an avocado into pieces or strips and place on salad. Sprinkle tortilla strips on top!

Makes 2 large portions.

Number of Servings: 2

Recipe submitted by SparkPeople user HOPELS.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.