Taco Chicken Salad: A Delicious and Wholesome Meal That Everyone Will Love
A vibrant, protein-packed taco chicken salad with seasoned chicken, crisp veggies, creamy avocado, and crunchy tortilla strips. This colorful bowl combines all your favorite taco flavors in a fresh, healthy salad!
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main Course Salad
- Method: Stovetop
- Cuisine: Mexican-Inspired
Ingredients
Scale
- For the Chicken:
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 packet taco seasoning (or 2 tbsp homemade blend)
- 1/2 cup water
- For the Salad:
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 red onion, thinly sliced
- 1 bell pepper (any color), diced
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen/thawed)
- 1/2 cup shredded cheddar cheese
- 1/2 cup tortilla strips or crushed chips
- 1/4 cup cilantro, chopped
- For the Dressing:
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp lime juice
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 2 tbsp milk (to thin as needed)
Instructions
- Cook Chicken: Heat oil in skillet over medium-high. Season chicken with taco seasoning, add to pan with water. Cook 6-7 minutes per side until 165°F. Let rest 5 minutes, then slice.
- Make Dressing: Whisk together sour cream, lime juice, cumin, garlic powder, salt, and milk until smooth.
- Assemble Salad: In large bowls, layer lettuce, tomatoes, avocado, onion, bell pepper, black beans, and corn.
- Add Toppings: Top with sliced chicken, cheese, tortilla strips, and cilantro.
- Serve: Drizzle with dressing or serve on the side. Squeeze extra lime wedges if desired.
Notes
- Meal Prep: Store components separately – assemble when ready to eat.
- Vegetarian Option: Substitute grilled portobello mushrooms for chicken.
- Spice Control: Use mild taco seasoning or reduce amount for less heat.
- Extra Protein: Add a can of rinsed chickpeas or extra black beans.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 480 kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 35g
- Cholesterol: 95mg
Find it online: https://us.recipesfood.org/taco-chicken-salad/
