Name: Chicken Taco Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Tex-Mex
Ingredients: 2 cups cooked, shredded chicken (rotisserie chicken works perfectly!); 1 tablespoon olive oil; 1 tablespoon taco seasoning (store-bought or homemade); 2 tablespoons water; 6 cups mixed salad greens (e.g., romaine, iceberg, spinach, or a combination); 1 cup cherry tomatoes, halved; 1 cup canned black beans, rinsed and drained; 1/2 cup corn kernels (canned or frozen, thawed); 1/2 red bell pepper, diced; 1/2 cup red onion, thinly sliced; 1 avocado, sliced; 1/2 cup shredded cheddar cheese (or your favorite cheese); 1/4 cup chopped fresh cilantro (optional); Tortilla chips or strips, crushed (optional, for crunch); 1/4 cup sour cream or Greek yogurt (optional); 1/4 cup salsa or pico de gallo; 1 lime, cut into wedges

Description

This Chicken Taco Salad is a perfect blend of vibrant flavors, nutritious ingredients, and a touch of Tex-Mex flair. Packed with seasoned chicken, crisp greens, crunchy veggies, and all your favorite taco toppings, it’s a versatile dish that’s perfect for lunch, dinner, or meal prep!

Ingredients

Scale

For the taco chicken:

2 cups cooked, shredded chicken (rotisserie chicken works perfectly!)
1 tablespoon olive oil
1 tablespoon taco seasoning (store-bought or homemade)
2 tablespoons water

For the salad base:

6 cups mixed salad greens (e.g., romaine, iceberg, spinach, or a combination)
1 cup cherry tomatoes, halved
1 cup canned black beans, rinsed and drained
1/2 cup corn kernels (canned or frozen, thawed)
1/2 red bell pepper, diced
1/2 cup red onion, thinly sliced
1 avocado, sliced

For the toppings:

1/2 cup shredded cheddar cheese (or your favorite cheese)
1/4 cup chopped fresh cilantro (optional)
Tortilla chips or strips, crushed (optional, for crunch)
1/4 cup sour cream or Greek yogurt (optional)
1/4 cup salsa or pico de gallo
1 lime, cut into wedges

Cook Mode Prevent your screen from going dark

Instructions

Prepare the taco chicken:
Heat the olive oil in a skillet over medium heat. Add the shredded chicken, taco seasoning, and water. Stir to coat the chicken evenly in the seasoning. Cook for 2-3 minutes, or until the chicken is warmed through and fragrant. Remove from heat and set aside.
Assemble the salad:
In a large salad bowl or on individual plates, arrange the salad greens as the base. Top with cherry tomatoes, black beans, corn, red bell pepper, red onion, and avocado slices.
Add the chicken:
Spoon the seasoned taco chicken over the salad.
Top it off:
Sprinkle the salad with shredded cheddar cheese, crushed tortilla chips (if using), and fresh cilantro. Add a dollop of sour cream or Greek yogurt and spoon some salsa or pico de gallo on top.
Dress and serve:
Squeeze fresh lime juice over the salad for a zesty kick, and serve immediately. Enjoy with extra salsa or dressing on the side, if desired!

Notes

Customize your salad: Add extra toppings like jalapeños, diced cucumbers, or olives for more texture and flavor.
Make it lighter: Use low-fat cheese and Greek yogurt instead of sour cream to reduce calories.
Vegetarian option: Skip the chicken and add extra black beans or roasted chickpeas as your protein source.
Meal prep tip: Store the salad ingredients, chicken, and toppings separately in airtight containers. Assemble just before serving to keep everything fresh and crisp.

Prep Time: 10 mins
Cook Time: 5 mins
Category: Breakfast
Method: Tossing and Assembly
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 16 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 7 g
Protein: 25 g
Cholesterol: 60 mg