Description
Chicken taco salad is a vibrant dish that perfectly balances health and indulgence. Bursting with fresh ingredients, this salad features seasoned chicken, crisp greens, and colorful toppings, all drizzled with zesty lime dressing. Ideal for busy weeknights or entertaining guests, this crowd-pleaser is quick to whip up and can easily be tailored to suit individual tastes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 4 cups chopped romaine or iceberg lettuce
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) black beans, rinsed and drained
- 1 ripe avocado, diced
- 1 cup tortilla strips
- 1 cup salsa (mild or spicy)
- 2 tbsp freshly squeezed lime juice
- ¼ cup chopped cilantro
- ½ cup shredded cheese (cheddar or queso fresco) – optional
Instructions
- Season chicken breasts with salt, pepper, and taco seasoning. Sauté in olive oil over medium heat for about 6-7 minutes per side until cooked through.
- While the chicken cooks, chop the lettuce and halve the cherry tomatoes. Rinse black beans.
- Whisk together lime juice, olive oil, and a pinch of salt for the dressing.
- Once cooked, let the chicken rest before slicing thinly.
- In a large bowl, combine lettuce, tomatoes, black beans, avocado, and sliced chicken.
- Drizzle dressing over salad mixture and toss gently. Top with tortilla strips and cilantro.
- Serve immediately with extra salsa or cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 12g
- Protein: 43g
- Cholesterol: 90mg