Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is NOT safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the mayonnaise and sour cream are gluten-free.


"Find the person that cherish you as much as you love tacos."  -Carlos Wallace

The refrigerator light goes on...

I first had this green sauce in Peru on a terrific grilled chicken. The thing is that making the sauce means you will have leftovers and it makes a perfect dressing for this chicken salad and that salad makes a perfect taco. Super delicious and really easy.

This is another great example of Mediterranean diet principles translated for your kitchen. Lean and less meat, veggies, olive oil, avocado and whole grains all wrapped up in a tasty taco shell.


Peruvian Chicken Salad Tacos

Servings: 4 | Serving size: about 3/4 cup

Cooking time: 45 minutes (does not include chilling time)

This recipe can easily be multiplied, makes great leftovers, and is better after it has chilled for at least two hours before serving.

Peruvian Chicken Salad Tacos recipe from Dr. Gourmet


  • 2 quarts water
  • 2 tsp. white wine vinegar
  • 12 ounces boneless, skinless chicken thighs
  • 2 jalapeno peppers
  • 1 cup cilantro
  • 2 cloves garlic
  • 2 Tbsp. reduced fat mayonnaise
  • 1/4 cup reduced fat sour cream
  • 1 Tbsp. olive oil
  • 1/2 lime (juiced)
  • 1 tsp. lime zest
  • 1/4 tsp. salt
  • 4 large ribs celery (cut into small dice)
  • 4 large green onions (thinly sliced crosswise)
  • 12  corn tortillas
  • 1  avocado (sliced)

Place the water and vinegar in a large skillet over medium high heat.

When water is almost boiling add the chicken thighs and cook for 10 to 15 minutes.

Remove, let cool for about 20 minutes and place in the refrigerator to chill.

Place the peppers, cilantro, garlic, mayonnaise, sour cream, olive oil, lime juice, lime zest, salt and fresh ground black pepper to taste in a blender and puree until smooth.

Place in the refrigerator to chill.

When the dressing and the chicken are chilled cut the chicken into 1/4 inch dice.

Place the chicken and the dressing in a bowl along with the celery and green onions.

Fold together well.


Place a large skillet or griddle over high heat.

When hot add tortillas three at a time and toast for about 3 to 5 minutes on each side.

When the tortillas are hot and slightly crispy fill with chicken salad and sliced avocado.


Nutrition Facts

Serving size: 3 tacos

Servings: 4

Amount Per Serving

Calories 490 Calories from Fat 189
% Daily Value
Total Fat 21g 27%
  Saturated Fat 4.5g 23%
  Monounsaturated Fat 10g
  Trans Fat 0g
Cholesterol 115mg 39%
Sodium 400mg 17%
Total Carbohydrates 48g 17%
    Dietary Fiber 9g 34%
    Sugars 3g
Protein 30g
Vitamin A 6% Vitamin C 22%
Calcium 17% Iron 16%
Vitamin K 100mcg Potassium 1000mg