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Make-Ahead Chicken Taco Salad

Prep Time:
10 mins

Chef notes

Who doesn’t love tacos for dinner? Taco bowls are a fun take on old-fashioned casseroles and this recipe couldn't be easier to make. This no-cook salad comes together in less than 10 minutes, thanks to the use of prepared rotisserie chicken. 

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For the Dressing
  • 3/4 cup mild red enchilada sauce
  • 2 teaspoons white or red wine vinegar
  • 2 teaspoons ground cumin
  • 1 tablespoon honey
  • juice from 1/2 lime
  • 2 tablespoons olive oil
For the Salad
  • 4 cups finely chopped lettuce
  • 2 Roma tomatoes, seeded and diced
  • 1 cup canned black beans, drained
  • 1/2 cup canned corn, drained
  • 8 ounces cooked rotisserie chicken meat, chopped
  • Cotija queso or queso fresco, for garnish
  • crushed tortilla chips, for garnish
Fulfilled by



In a medium mixing bowl, whisk together enchilada sauce, vinegar, cumin, honey and lime juice. Slowly drizzle in olive oil, whisking constantly, until emulsified. 


In a large mixing bowl, add all of the salad ingredients, then drizzle the dressing on top. Toss together, garnish and serve.