Taco Salad

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
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Foster Farms Recipe


6  Individually Frozen Foster Farms Boneless & Skinless Breasts

2 tablespoons olive oil

3 tablespoons fresh lime juice

1 clove garlic, minced

3 teaspoons taco seasoning

6  fried tortilla shells or tortilla chips

1 can (16 oz.) refried beans, warmed (may substitute drained black or kidney beans)

4 cups shredded lettuce

3/4 cup chopped green onions

3/4 cup sliced red onions

2 cups fresh chopped tomatoes

1 cup sliced black olives

2 tablespoons snipped cilantro

1 to 2  avocados, peeled, diced

1 cup grated Cheddar cheese (may substitute Monterey Jack cheese)

  sour cream (optional)

  salsa (optional)


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1. Heat olive oil over medium heat in large non-stick skillet. Add frozen chicken breasts in single layer and saute 3 minutes on each side or until lightly browned. Add lime juice, minced garlic, and sprinkle taco seasoning on both sides of breasts. Cover and simmer, turning occasionally, for 25 to 30 minutes, or until chicken is no longer pink inside. 2. Slice cooked chicken into 1/2-inch strips. Warm tortilla shells (if using chips, heat and arrange on plate). To serve place beans in bottom of tortilla shell, cover with lettuce and add chicken strips. 3. Top with green and red onions, tomatoes, black olives, cilantro, avocado and grated cheese. For additional flavor, add sour cream and/or salsa.


Quick Cook
30 minutes or less
Click here for recipes from the 2010 Foster Farms Fresh Chicken Cooking Contest!


Kid Friendly
Low Fat
Main Dish
Side Dish
Soup or Stew
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times area GUIDE ONLY.