Description
There are few foods as yummy and comforting as Tex-Mex, and if you’re like me, Chicken Taco Salad hits the spot every time. Instead of a takeout burrito bowl, you can make this healthy taco salad version at home in about 20 minutes. Just cook up some flavorful chicken, slice fresh veggies, and shake together a homemade taco salad dressing, and you’ve got dinner served up and ready to go!
Ingredients
Units
Scale
- 450 grams of Chicken Breast (you can also use Chicken Mince)
- 1 tablespoon of olive oil
- 1/4 cup of bone broth or water
- 2 tablespoons of taco seasoning
- 2 cups (300 grams) of cherry tomatoes cute in half
- 2 cups (300 grams) of lettuce (cos or romaine)
- 1 medium ripe avocado peeled and diced
- 1/2 medium red onion thinly sliced
- 3/4 cup (135 grams) of canned black beans
- 3/4 cup (115 grams) of corn (canned or fresh)
- 3/4 cup (120 grams) of shredded cheese
- Optional: 1/4 cup (26 grams) of corn tortilla chips crushed
Creamy Dressing:
- 1 tablespoon of extra virgin olive oil
- 1/2 cup (150 grams) of plain Greek yogurt
- 1/3 teaspoon of ground pepper or to taste
- 2/3 teaspoon of salt or to taste
- 20 grams (a few pinches) of fresh cilantro leaves finely minced
- 1 lime juiced & zested
Instructions
- A large pan heated over a moderate flame. Place olive oil in.
- Add the chicken breast to the pan for 4-6 minutes on one side and then flip it and cook for a further 4-6 minutes (depending how thick the chicken is). Cook until the chicken has browned and is cooked in the middle.
- Once cooked, sprinkle the taco spice over the top. Turn off the heat and let them cool to room temperature.
- Slice the tomatoes and avocados into small pieces. Shred the lettuce into large chunks.
- Next, add lettuce, tomatoes, onions, avocado, cheese, corn, black beans, and, if using, smashed tortillas in to a large serving bowl.
- Mix the creamy dressing ingredients together in a separate bowl or small jug.
- Slice the chicken into thin strips.
- Toss the salad and meat together and then top with dressing.
- Serve and enjoy.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Salad, Dinner, Lunch
- Method: Refridgerate
- Cuisine: Mexican
