A probiotic taco salad

Chicken Taco Salad Recipe with Probiotic Salsa Dressing

So you’ve got some leftover rotisserie chicken, green salad mix, a few veggies and some wildbrine Salsa Rojo on hand. Well then, you’ve got a tasty meal. This salad is fantastic for any weeknight dinner or a backyard barbecue, but it also brims with probiotic goodness. It not only tastes good, it’s good for you.


2 c. grilled or roasted chicken, diced or shredded
1 c. sliced or chopped black or green olives
1 15.25 oz. can of corn, drained and rinsed
1 pint grape tomatoes, cut in half
1 15 oz. can black beans, drained and rinsed well
1/2 c. green onions, thinly sliced
1 medium head of lettuce, washed, dried & shredded
1 1/2 c. coarsely chopped tortilla chips
8 oz. shredded cheddar cheese
2 c. wildbrine Salsa Rojo dressing
A few squirts of wildbrine Spicy Kimchi Sriracha, if desired

wildbrine Salsa Rojo Dressing:

1 18 oz. jar of wildbrine Salsa Rojo
3 Tbsp. sour cream
1/2 c. safflower oil
2 small garlic cloves
Salt to taste


For wildbrine Salsa Rojo Dressing:

Place all ingredients in a blender or food processor and blend until smooth.


20 minutes


Serves 4


Combine the grilled chicken, lettuce, black beans, corn, cheese, olives, tomatoes, and green onion in a large bowl. Drizzle with Salsa Rojo dressing and toss gently to combine. Sprinkle with tortilla chips and serve.

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