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crunchy chicken taco salad

Crunchy Chicken Taco Salad

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  • Author: nocrumbsleft
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Salad
  • Diet: Gluten Free


  • 3 Tbsp coconut oil
  • 2 shallots, finely diced (or 1/2 an onion, finely diced)
  • 1 garlic clove, crushed
  • 3/4 lb. ground chicken, light
  • 3/4 lb. ground chicken, dark
  • 1 tsp salt
  • 1 Tbsp Sumac
  • 2 tsp smoked paprika
  • 1 tsp crushed red pepper
  • 1 tsp arbol chili
  • 4 cups red cabbage, finely sliced
  • 2 heads of lettuce, the freshest you can find (I love bib, butter, or romaine)
  • 11/2 cups jicama, peeled, julienned and cut into 2-inch pieces
  • 8 small radishes, finely sliced
  • 1/4 cup cilantro, chopped
  • 1/4 cup chives, finely diced
  • 1 mild red chili, sliced paper-thin
  • Coconut Mango Lime Cilantro Vinaigrette (see recipe below)

For the Coconut Mango Lime Cilantro Vinaigrette:

  • 1/4 cup coconut oil
  • 2 Tbsp ripe mango
  • 1/4 cup cilantro, chopped
  • 2 Tbsp chives, diced
  • juice of 1 lime
  • 2 Tbsp coconut aminos
  • 1 clove garlic, pressed


Make the Vinaigrette:

Blend the coconut oil and mango in a high speed blender. Once combined, add the cilantro and chives. Blend well. Then add the lime juice, coconut aminos and garlic and continue to blend until smooth – this may take a minute. If the mixture is not blending well, add a tablespoon of water.

Make the Chicken Taco Salad: 

Heat the oil over medium-high heat. Add the shallots or onions and sauté until translucent. After about 4 minutes, add the garlic, stir, and cook until everything is soft and sweaty.

Then add both light and dark ground chicken and stir to break up the clumps until thoroughly combined and cooked, or about 5 minutes. Then sprinkle the salt, sumac, paprika, crushed red pepper, and arbol chili, stirring as you go to combine well. Set aside 1/2 cup of water.

Pour in half and stir until the mixture is moist and well combined. Add a bit more water if needed. Then stir and let simmer for a couple minutes until the water has evaporated a bit and the mixture is combined and glistening.

Make a salad by tossing the red cabbage, lettuce, jicama, radishes, and red chili together. Then drizzle with the Coconut Mango Lime Cilantro Vinaigrette and toss. Spoon the spicy chicken over the salad. Drizzle with more dressing and sprinkle with cilantro and chives.