Chicken Taco Salad

Course Salad
Cuisine Mexican
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 3
Author Michelle Alston


  • 250 g chicken breasts
  • For the Marinade:
  • Juice of one lime
  • 1 tbs olive oil + 1 tsp for cooking
  • 1 clove of garlic , minced
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • A pinch of sea salt
  • Some freshly ground black pepper
  • For the lime and coriander dressing:
  • 200 ml plain natural yogurt
  • Juice of half a lime
  • 1 heaped tbs fresh coriander , chopped
  • For the salad:
  • I head mini red cos lettuce
  • 3 spring onions , chopped
  • 100 g cherry tomatoes , halved
  • 1 avocado , sliced
  • Lime wedges


  • Whisk all the marinade ingredients in a small bowl.
  • Place the chicken breasts in a shallow oven proof dish, pour the marinade over the chicken and make sure all the chicken is covered. Leave to marinade for 1 hour.
  • Pre heat the oven to 180 degrees C
  • Make the dressing by adding all the dressing ingredients to a jug then whisk together, leave in the fridge until you are ready to use.
  • After an hour if marinading drizzle the chicken with 1 tsp of olive oil and bake in the oven uncovered for 20 minute or until the chicken is cooked. When the chicken is cooked remove from oven cover with tin foil and leave to rest for 10 minutes.
  • Assemble the salad in a serving dish.
  • After resting the chicken for 10 minutes, cut it into slices and drizzle the juice of 1/2 a lime over the cooked chicken slices.
  • Top the salad with the chicken slices, extra lime wedges and the dressing.