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Mexican chicken burrito bowl with rice, beans, tomato, avocado,corn and spinach, white background. Mexican cuisine food concept.

Chicken Taco Salad


  • Author: Sam
  • Total Time: 30 Minutes
  • Yield: 4 1x

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

  1. A large pan heated over a moderate flame. Place olive oil in.
  2. 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.
  3. Once cooked, sprinkle the taco spice over the top. Turn off the heat and let them cool to room temperature.
  4. Slice the tomatoes and avocados into small pieces. Shred the lettuce into large chunks.
  5. Next, add lettuce, tomatoes, onions, avocado, cheese, corn, black beans, and, if using, smashed tortillas in to a large serving bowl.
  6. Mix the creamy dressing ingredients together in a separate bowl or small jug.
  7. Slice the chicken into thin strips.
  8. Toss the salad and meat together and then top with dressing.
  9. Serve and enjoy.
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Category: Salad, Dinner, Lunch
  • Method: Refridgerate
  • Cuisine: Mexican

Keywords: mexican, salad, dinner, lunch, taco

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