Picadillo-Style Chicken Taco Salad

Picadillo-Style Chicken Taco Salad
Photo: Andy Lyons
Total Time:
30 mins


  • 12 ounce uncooked ground chicken

  • cup chopped onion (1 small)

  • 2 teaspoon ground coriander

  • 2 teaspoon ground cumin

  • ½ teaspoon salt

  • 1 14.5 ounce can no-salt-added diced tomatoes, undrained

  • cup finely chopped peeled potato (1 small)

  • ¼ cup snipped pitted dried plums (prunes)

  • ¼ cup chopped pimiento-stuffed green olives

  • 2 corn tostada shells

  • 6 cup shredded lettuce

  • ¼ cup shredded reduced-fat Monterey Jack cheese (1 ounce)

  • Sliced green onion (optional)

  • Snipped fresh cilantro (optional)


  1. In a large skillet cook chicken and chopped onion over medium heat until chicken is no longer pink, using a wooden spoon to break up chicken as it cooks. Drain off fat. Add coriander, cumin, and salt to chicken mixture in skillet; cook and stir for 1 to 2 minutes. Add tomatoes, potato, dried plums, and olives. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Uncover; cook about 3 minutes more or until most of the liquid has evaporated.

  2. Meanwhile, heat tostada shells according to package directions until crisp. Arrange shredded romaine on a serving platter. Spoon chicken mixture over romaine. Sprinkle cheese over all. Coarsely crush the tostada shells; sprinkle over salad. If desired, garnish with green onion and/or cilantro.

Nutrition Facts (per serving)

272 Calories
12g Fat
25g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 272
% Daily Value *
Total Fat 12g 15%
Saturated Fat 4g 20%
Cholesterol 78mg 26%
Sodium 596mg 26%
Total Carbohydrate 25g 9%
Total Sugars 9g
Protein 20g
Vitamin C 18.3mg 92%
Calcium 131.3mg 10%
Iron 3.1mg 17%
Potassium 879mg 19%
Folate, total 108.9mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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