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Recipe: Hawaiian Chicken Taco Salad

Melissa Jaeger, Hy-Vee registered Dietitian, shared this recipe for a 20 minute Spring Salad with WCCO Mid-Morning viewers.

Hawaiian Chicken Taco Salad
Serves 6

Ingredients

- ½ cup packed cilantro leaves
- ½ cup Hy-Vee light sour cream
- ¼ cup Gustare Vita olive oil
- 3 tbsp water
- 2 tbsp fresh lime juice
- 1 chipotle pepper in adobo sauce
- 1 tbsp light agave nectar
- 2 tsp Hy-Vee taco seasoning
- 1 (10-oz.) bag Hy-Vee hearts of romaine
- 1 (10 oz.) bag shredded red cabbage
- 6 Hy-Vee taco bowls
- 2 cups shredded Hy-Vee rotisserie chicken
- 2 cups Hy-Vee Short Cuts fajita vegetables
- 1 cup canned black beans in chili sauce, rinsed and drained
- 1 cup chopped Hy-Vee Short Cuts pineapple
- ¾ cup Hy-Vee finely shredded taco cheese
- 1 cup Hy-Vee Santa Fe-style tortilla strips

All You Do

1. For dressing, combine cilantro, sour cream, olive oil, water, lime juice, chipotle pepper, agave
nectar and taco seasoning in a blender. Cover and blend until smooth; set aside.

2. Toss romaine and cabbage with half of dressing; divide among taco bowls. Toss chicken with
remaining dressing. Top greens with chicken, fajita vegetables, beans, pineapple, cheese and
tortilla strips.

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