A vibrant and zesty Chicken Taco Salad packed with bold flavors! Tender shredded chicken is tossed in a tangy blend of vinegar, lemon juice, and hot sauce, seasoned with cumin, garlic, and onion powder for a spicy kick. Topped with fresh green onions, fragrant cilantro, and served over a crisp bed of leafy lettuce, this salad is a refreshing and protein-packed delight with a Mexican-inspired twist.
Chicken Taco Salad
Ingredients
100 g chicken, cooked and shredded
2 tablespoons vinegar
2 tablespoons fresh lemon juice
2 teaspoons hot sauce
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Cayenne pepper, to taste (optional)
1 teaspoon green onion, chopped
1 – 2 teaspoons fresh cilantro
Green Leafy Lettuce, plateful
Cooking Instructions
Season the chicken with salt & pepper and a dash of cumin. Place on the George Foreman Grill. Shred the chicken and place it in the refrigerator to cool. Mix the vinegar, lemon juice, hot sauce, cumin, garlic powder, onion powder, and cayenne (if desired). Arrange the lettuce on a plate and top with the chilled chicken and dressing followed by the green onion and cilantro. Finish with freshly ground black pepper.
Serving Count
1 protein serving, 1 vegetable serving
