chicken taco salad
A fresh and flavorful salad featuring seasoned chicken, crisp vegetables, and crunchy tortilla chips, topped with a zesty dressing.
Ingredients
For the salad
- 2 cups cooked chicken, shredded grilled or rotisserie
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn, canned or frozen thawed if frozen
- 1 cup cheddar cheese, shredded or Mexican blend
- 1 cup tortilla chips crushed
- 1 avocado sliced
- 1 cup sour cream for serving
For the dressing
- 1 cup Greek yogurt
- 2 tablespoons lime juice freshly squeezed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Prepare the dressing
- In a small bowl, combine Greek yogurt, lime juice, chili powder, cumin, minced garlic, salt, and black pepper. Mix well until smooth and set aside.
Cook the chicken
- In a skillet over medium heat, add shredded chicken and season with salt, pepper, and a sprinkle of chili powder. Cook for about 5-7 minutes until heated through.
Assemble the salad
- In a large mixing bowl, combine chopped romaine lettuce, cherry tomatoes, black beans, corn, and shredded cheese.
- Add the cooked chicken on top and gently toss to combine.
- Drizzle the dressing over the salad and toss again to coat evenly.
Serve
- Divide the salad into serving bowls. Top with sliced avocado and crushed tortilla chips. Serve with sour cream on the side.
Notes
Feel free to customize the salad with additional toppings like jalapeños, cilantro, or different types of cheese.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 40g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 75mg | Sodium: 800mg | Potassium: 800mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1500IU | Vitamin C: 30mg | Calcium: 300mg | Iron: 3mg