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5 from 1 vote

Chicken Taco Salad with Lime Vinaigrette

Low in fat and high in flavor, this dressing brings brightness to an easy and delicious Mexican-inspired chicken salad. Add avocado if you have room for the calories. Similarly, you can use full-fat cheese in place of the low-fat cheese or even omit it altogether to make this dairy-free.
Course Main Course, Salad
Cuisine Mexican
Keyword Chicken, dairy-free, dinner, egg-free, lunch, main, mexican, nut-free, salad
Prep Time 10 minutes
3 hours
Total Time 30 minutes
Servings 4
Calories 484kcal
Author Jenny Ross

Ingredients

Chicken

  • 4 teaspoons chili powder
  • 1 teaspoon cumin ground
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper fresh ground
  • 1/2 teaspoon dried oregano
  • 1 1/2 pounds chicken breasts boneless skinless
  • 1 cup chicken broth

Dressing

  • 1 medium zucchini roughly chopped
  • 2 green onions trimmed and roughly chopped
  • 1/2 bunch cilantro thick stems removed
  • 1 jalapeño stem, seeds, and membranes removed (you can leave the seeds in if you want the dressing hot)
  • 2 tablespoons lime juice or more to taste
  • 2 tablespoons coconut aminos
  • 2 tablespoons avocado oil
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt

Salad

  • 8 cups romaine chopped fine
  • 1/2 bunch cilantro thick stems removed and roughly torn
  • 1 cup cherry tomatoes quartered
  • 4 green onions sliced thin
  • 1 cup shredded low-fat Mexican cheese use full fat if not watching calorie intake, omit for dairy-free
  • 1 avocado diced

Instructions

  • Combine all seasonings for the chicken in a small bowl. Sprinkle over chicken and place into a slow cooker along with the stock. Cook on low for 3 hours, or until the chicken shreds easily. Use 2 forks to shred the chicken. Cool to room temperature.
  • While chicken cooks, prepare the dressing. Combine all ingredients in a blender and blend until completely smooth. Adjust seasoning to taste. Set aside.
  • Combine all salad ingredients in a large bowl. Toss with dressing and top with chicken. Serve.

Notes

Protein:Energy Quotient [calories]: 0.92
Nutrition without avocado: Calories: 403 cal, Carbs: 13g, Fiber: 4g, Fat: 21g, Protein: 43g, Protein:Energy Quotient [calories]: 1.15
Nutrition for dressing alone: Calories: 84 cal, Carbs: 4g, Fiber: 1g, Fat: 7g, Protein: 1g, Protein:Energy Quotient [calories]: 0.08

Nutrition

Calories: 484kcal | Carbohydrates: 17g | Protein: 44g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1682mg | Potassium: 1304mg | Fiber: 8g | Sugar: 5g | Vitamin A: 9611IU | Vitamin C: 40mg | Calcium: 423mg | Iron: 4mg