Taco Salad

Taco Salad

Try this easy taco salad. Crisp warm taco shells filled with chicken cooked in Country Crock® Spread for extra flavor and topped with refreshing chunky salsa.

  • Recipe Serves: 4
  • Prep Time 20 min
  • Cook Time 15 min


  • 1 can (15.5 oz.) reduced-sodium red kidney beans, rinsed and drained
  • 1 box (10 oz.) frozen whole kernel corn, thawed
  • 3 medium fresh ripe tomatoes, finely chopped (divided)
  • 1 medium red onion, finely chopped (divided)
  • 1 clove garlic, finely chopped (divided)
  • 3 Tbsp. chopped fresh cilantro (divided)
  • 2 Tbsp. fresh lime juice (divided)
  • 1/2 tsp. chili powder (divided)
  • 2 Tbsp. Country Crock® Spread
  • 8 ounces boneless, skinless chicken breasts, finely chopped
  • 4 taco shells, heated


  1. Combine kidney beans, corn and 1/2 of the chopped tomatoes, the onion, the garlic, the cilantro, the lime juice and the chili powder in medium bowl. Cover and refrigerate at least 20 minutes.
  2. Combine remaining tomatoes, onion, cilantro, garlic and lime juice in small bowl; set aside.
  3. Melt Country Crock® Spread in medium skillet over medium-high heat and cook chicken, stirring frequently, until chicken is completely cooked.
  4. Fill taco shells with chicken, then top with tomato salsa. Garnish, if desired, with additional cilantro and serve with bean salad.
Nutritional Information

Nutritional Information

Nutritional Information
Portion 1 serving Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion 1 serving
Amount Per Serving
Calories 350
Calories from Fat 70
Total Fat 8 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 35 mg
Sodium 270 mg
Total Carbs 48 g
Dietary Fiber 11 g
Sugars 4 g
Protein 23 g
Calcium 8 %
Iron 15 %
Vitamin C 45 %
Vitamin A 25 %