A chicken taco salad loaded with vegetables, a bit of cheese and a cilantro dressing is a fabulous meal for the warmer months. I prefer to put this salad together minus the dressing, so it can last a couple of days in the fridge or so we can pack it for a day out.
The dressing is a slight variation on my Garlic Yogurt Dressing, with some added cilantro. You could add a little salsa to it as well! And, the crunchy Siete grain-free chips make for a fun addition to the salad. If you can’t tolerate cassava flour, then you can substitute with plantain chips.
As you know, I make a pot of chicken broth each week, so I used the cooked chicken from the broth in this salad. It’s a great way to use up the cooked meat.
Here are some other nutrient-dense salads you might enjoy: Roast Beet and Walnut Salad with Kombucha Vinaigrette Classy Chicken Salad with Dates and Macadamia Chopped Chicken Waldorf Salad Greek Chicken Salad Bacon Deviled Egg Salad Roasted Sweet Potato, Spinach and Pecan Salad
Chicken Taco Salad (Grain-Free)
20 minPrep Time
20 minTotal Time
For the Salad:
2 heads romaine lettuce, washed and chopped
Meat from 1 whole chicken, shredded
1 cup chopped olives
2 tomatoes, chopped
1 jalapeño, chopped (seeds removed)
1/2 cup crumbled queso fresco (omit for dairy-free or paleo)
2 avocados, chopped
4 green onions, chopped
1 orange, red or yellow bell pepper, chopped
2 cups Seite grain-free chips or plantain chips
For the Dressing:
1 cup whole, plain yogurt (use coconut or almond milk yogurt for dairy-free)
1 clove garlic
1 cup packed cilantro
1 tablespoon red wine vinegar
2-3 tablespoons olive oil
3/4 teaspoon Celtic sea salt
Place all of the salad ingredients in a large salad bowl.
Place all of the dressing ingredients in a large mason jar and blend with a hand-immersion blender until smooth. (You can also blend the dressing in a blender.)
Pour the dressing over the salad, toss and serve immediately.