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–+ servings

chicken taco salad

A fresh and vibrant salad featuring seasoned chicken, crisp vegetables, and a zesty dressing, perfect for a light meal or a hearty lunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the salad
  • 2 cups romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 cup cooked chicken breast shredded or diced
  • 1 cup black beans drained and rinsed
  • 1 cup corn canned or frozen
  • 1 cup cheddar cheese shredded
  • 1 avocado sliced
  • 1 cup tortilla chips crushed
For the dressing
  • 1 tablespoon olive oil
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper

Method
 

Prepare the chicken
  1. Season the chicken breast with chili powder, cumin, salt, and pepper. Grill or cook in a skillet over medium heat until fully cooked, about 6-7 minutes per side. Let it rest, then shred or dice the chicken.
Make the dressing
  1. In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, salt, and pepper until well combined.
Assemble the salad
  1. In a large mixing bowl, combine romaine lettuce, cherry tomatoes, black beans, corn, and shredded chicken. Drizzle with the dressing and toss to combine.
  2. Serve the salad in individual bowls, topped with avocado slices and crushed tortilla chips.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Feel free to customize the salad with additional toppings like jalapeños, cilantro, or sour cream.

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