Chicken Taco Salad

Chicken Taco Salad

Crisp romaine, smoky seasoned chicken, and crunchy toppings make this salad a satisfying weeknight dinner.

Total 32 min Makes 4 servings Calories 520/serving

Dietary

Nut free, Halal

Allergens

Dairy

This taco salad layers lime-dressed romaine with cumin-and-chili seasoned chicken, black beans, corn, tomatoes, and crushed tortilla chips. A quick cilantro-lime dressing ties everything together, making it a filling main-dish salad that comes together faster than a typical taco night.

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 cups romaine lettuce, chopped
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1 cup cheddar cheese, shredded
  • 1 cup tortilla chips, crushed
  • 1 avocado, diced
  • 1/4 cup cilantro, chopped
  • 2/3 cup cilantro-lime ranch dressing

Method

  1. Pat the chicken breasts dry and rub with olive oil. In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper, then coat the chicken evenly with the spice blend.

  2. Heat a 9-inch skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side, until golden and the internal temperature reaches 165°F.

  3. Transfer the chicken to a cutting board and let rest for 5 minutes before slicing into strips.

  4. In a large bowl, combine the chopped romaine, black beans, corn, cherry tomatoes, and red onion.

  5. Divide the salad among four plates or bowls. Top each with sliced chicken, shredded cheddar, diced avocado, crushed tortilla chips, and chopped cilantro.

  6. Drizzle each salad with cilantro-lime ranch dressing and serve immediately.

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    Chicken Taco Salad

    This taco salad layers lime-dressed romaine with cumin-and-chili seasoned chicken, black beans, corn, tomatoes, and crushed tortilla chips. A quick cilantro-lime dressing ties everything together, making it a filling main-dish salad that comes together faster than a typical taco night.

    32 min 4 servings 520 cal

    Ingredients

    • 1 pound boneless skinless chicken breasts
    • 1 tablespoon olive oil
    • 1 1/2 teaspoons chili powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 8 cups romaine lettuce, chopped
    • 1 cup black beans, rinsed and drained
    • 1 cup corn kernels
    • 1 cup cherry tomatoes, halved
    • 1/2 cup red onion, thinly sliced
    • 1 cup cheddar cheese, shredded
    • 1 cup tortilla chips, crushed
    • 1 avocado, diced
    • 1/4 cup cilantro, chopped
    • 2/3 cup cilantro-lime ranch dressing

    Method

    1. 1

      Pat the chicken breasts dry and rub with olive oil. In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper, then coat the chicken evenly with the spice blend.

    2. 2

      Heat a 9-inch skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side, until golden and the internal temperature reaches 165°F.

    3. 3

      Transfer the chicken to a cutting board and let rest for 5 minutes before slicing into strips.

    4. 4

      In a large bowl, combine the chopped romaine, black beans, corn, cherry tomatoes, and red onion.

    5. 5

      Divide the salad among four plates or bowls. Top each with sliced chicken, shredded cheddar, diced avocado, crushed tortilla chips, and chopped cilantro.

    6. 6

      Drizzle each salad with cilantro-lime ranch dressing and serve immediately.