Cilantro Lime Chicken Taco Salad: Best Creamy Baja Catalina Dressing
A delicious and refreshing Cilantro Lime Chicken Taco Salad topped with a creamy Baja Catalina dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: no-cook, sauté
- Cuisine: Mexican
- Diet: gluten-free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 3 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn, cooked
- 1 avocado, diced
- 1/2 cup cilantro, chopped
- 1/4 cup red onion, diced
- 1/2 cup shredded cheese (cheddar or Mexican blend)
Instructions
- In a large bowl, combine the chicken, lettuce, tomatoes, black beans, corn, avocado, cilantro, and red onion.
- In a separate bowl, whisk together the ingredients for the creamy Baja Catalina dressing.
- Pour the dressing over the salad and toss gently to combine.
- Top with shredded cheese before serving.
Notes
- This salad can be made ahead of time; just keep the dressing separate until ready to serve.
- Feel free to add other toppings like jalapeños or tortilla strips for extra crunch.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Cilantro Lime Chicken Taco Salad, Creamy Baja Catalina Dressing, Taco Salad Recipe