Chicken Taco Salad with Cilantro-Lime Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of crispy greens topped with seasoned grilled chicken, beans, corn, tomato, avocado, and olives, dressed with a fresh cilantro-lime vinaigrette. Bright, filling, and satisfying. A Mexican-inspired main-course salad.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 pounds chicken tenders
- 1 tablespoon olive oil
- 1/4 cup lime juice (about 2 limes)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 2 cups fresh cilantro leaves
- 1 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 8 cups spring mix salad greens
- 1 (15.5 ounce can) red kidney beans (drained and rinsed)
- 1 cup frozen corn (thawed)
- 1/2 medium red onion (diced)
- 1 (2.25 ounce can) sliced black olives (drained)
- 2 medium roma tomatoes (diced)
- 1 medium avocado (sliced)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 605mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 630mg
- Calcium
- 108mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 605MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.