Grilled Chicken and Red Cabbage Taco Salad

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  • Juice of 1 orange
  • Juice of 2 limes, divided
  • 2 tablespoons white wine vinegar
  • 1 jalapeño pepper, seeded, minced
  • 1 teaspoon dried oregano
  • 1/4 cup olive oil, plus extra for grilling
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 packet of your favorite taco seasoning, divided
  • 4 cups shredded red cabbage
  • 1/2 medium sweet onion, very thinly sliced
  • 1 cup fresh cut corn (about 2 ears) or frozen corn, thawed
  • 1/4 cup roughly chopped cilantro
  • 1/4 cup sour cream
  • 2-3 tomatoes, diced
  • Corn chips
  • Salt and freshly ground black pepper


Combine orange juice, juice of 1 lime, vinegar, jalapeño and oregano.
Drizzle in olive oil, whisking constantly.
Season to taste with salt and pepper.
Pound chicken breasts to 1/2-inch thickness.
Lightly brush with oil and season generously with taco seasoning (reserve 1 teaspoon).
Heat grill or grill pan over medium-high heat and grill chicken until internal temperature reaches 165°F.
Meanwhile, toss together cabbage, onion, corn and cilantro.
Add dressing and toss to coat.
In a separate bowl, whisk together sour cream, remaining lime juice and 1 teaspoon taco seasoning.
To serve, slice chicken breasts and arrange on top of salad.
Top with a drizzle of sour cream and chopped tomatoes.
Garnish with corn chips and enjoy!

Recipe from Central Market Mill Creek - Culinary Resource Center
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