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Mexican chicken taco salad

Name: Mexican chicken taco salad
Yield: Serves 4
Cuisine: Mexican recipes
Ingredients: 2 large red peppers, cut into large chunks; 4 large salad onions, cut into thirds lengthways or 1 red onion cut into wedges; 4 tsp light olive oil; 1-2 tbsp chilli sauce (such as chipotle sauce or Cholula); Grated zest 2 limes and juice 1, the remaining lime cut into wedges; 4 tbsp mayonnaise; 1 large crunchy lettuce, roughly shredded; 350g mixed tomatoes, roughly chopped; 4 large or 6 small corn tortillas (we used Wahaca flour and yellow corn tortillas from Ocado); Large handful fresh coriander, leaves picked and chopped; 1 ready-roasted rotisserie chicken (roughly 900g), cut into chunky portions

Published: 9 Oct 18
Updated: 18 Mar 24

Try our filling main-course salad of Mexican-spiced chicken, lots of veggies and a creamy chilli dressing.

Check out more filling salad recipes.

Easy
July 2018

Test kitchen approved

Serves 4
Hands-on time 15 min

Try our filling main-course salad of Mexican-spiced chicken, lots of veggies and a creamy chilli dressing.

Check out more filling salad recipes.

Dairy-free recipes

Nutrition: per serving

Calories: 574kcals
Fat: 28.6g (5g saturated)
Protein: 37.6g
Carbohydrates: 39.5g (7.5g sugars)
Fibre: 4.3g
Salt: 1g

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Ingredients

2 large red peppers, cut into large chunks
4 large salad onions, cut into thirds lengthways or 1 red onion cut into wedges
4 tsp light olive oil
1-2 tbsp chilli sauce (such as chipotle sauce or Cholula)
Grated zest 2 limes and juice 1, the remaining lime cut into wedges
4 tbsp mayonnaise
1 large crunchy lettuce, roughly shredded
350g mixed tomatoes, roughly chopped
4 large or 6 small corn tortillas (we used Wahaca flour and yellow corn tortillas from Ocado)
Large handful fresh coriander, leaves picked and chopped
1 ready-roasted rotisserie chicken (roughly 900g), cut into chunky portions

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Method

Heat a griddle pan or grill to high. Toss the peppers and onions in the oil and cook for 1-2 minutes on each side until slightly softened and lightly charred. Set aside.
Meanwhile make a dressing by mixing the chilli sauce, lime zest and juice, and mayo until smooth, then set aside. Put the lettuce and tomatoes in a large bowl.
Griddle/grill the tortillas for 30 seconds or so on each side until lightly toasted, then cut into wedges. Toss the peppers, onions, coriander and a little dressing with the rest of the salad and season with salt and pepper. Tip the dressed salad onto a serving platter, arrange the chicken portions and tortillas on top and serve with the remaining dressing and lime wedges for squeezing on the side.

Recipe from July 2018 Issue

Nutrition

Nutrition: per serving

Calories: 574kcals
Fat: 28.6g (5g saturated)
Protein: 37.6g
Carbohydrates: 39.5g (7.5g sugars)
Fibre: 4.3g
Salt: 1g

delicious. tips

For a meat-free option swap the chicken for 2 x 400g cans drained and rinsed black beans: fry them with the garlic and chilli, then mix with the charred peppers and onions.