Chicken Taco Salad Delight: Easy, Healthy, and Flavor-Packed
A delicious & easy Chicken Taco Salad recipe with a flavorful creamy dressing, colorful vegetables and crunchy tortilla chips.
Equipment
- large skillet
- medium bowl
- meat tenderizer
- plastic sheets or large plastic bag
Ingredients
Chicken Taco Seasoning
- 1 teaspoon paprika sweet or smoked
- ¾ teaspoon cumin
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon coriander
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 pound boneless skinless chicken breast 2 pieces
- ¼ teaspoon chili powder
- 5 teaspoons olive oil divided
Creamy Salsa Dressing
- ½ cup sour cream or plain greek yogurt
- ½ cup salsa
- 2 teaspoons chicken taco seasoning reserved from above
Salad
- 8 cups romaine lettuce ½” thick slices
- 1 cup cherry tomatoes halved
- 1 medium avocado ½” dice (1 cup)
- ¾ cup corn kernels canned or grilled
- ¾ cup black beans canned, rinsed and drained
- ½ cup cheddar cheese or Monterey Jack
- ½ cup crushed corn tortilla chips
- ¼ cup diced red onion ¼” dice
- ¼ cup cilantro leaves
Instructions
Chicken Preparation
- Place one of the chicken pieces between two plastic sheets or in a large plastic bag. Flatten with a meat tenderizer to an even thickness, about ½-inch thick. Repeat with the remaining piece.
- In a small bowl, combine paprika, cumin, salt, pepper, coriander, oregano, garlic powder, onion powder, and chili powder. Reserve 2 teaspoons to use for the salad dressing.
- Season both sides of the chicken with the remaining taco seasoning mixture. Drizzle about ½ teaspoon of olive oil on both sides, rubbing onto the surface to coat evenly.
- Heat a large skillet or grill pan over medium heat. Add 1 tablespoon olive oil, and heat until shimmering but not smoking. Add the chicken and cook until golden brown, about 5 to 8 minutes.
- Flip and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), on a meat thermometer, about 5 to 8 minutes. Reduce the heat if the surface is browning too quickly. Transfer to a clean plate to rest for 10 minutes.
- Slice the meat against the grain. If desired, chop into cubes. Set aside or refrigerate until ready to serve.
- In a medium bowl, combine sour cream, salsa, and 2 teaspoons of reserved taco seasoning. To thin, whisk in water in 1 teaspoon increments until you reach the desired consistency.
- Add the lettuce to a large bowl and ¼ cup of dressing. Gently toss to combine.
- Top with tomatoes, avocado, corn, beans, cheese, chips, red onion, and cilantro. Serve with the remaining dressing on the side.
Notes
Dressing Yield: 1 cup. It’s best to serve the salad immediately. Alternatively, wait to add the dressing and cover and refrigerate for up to 8 hours. The salad dressing can be made 3 days in advance. If it's too thick from chilling, it will need to be diluted with water.
Nutrition
Serving: 1saladCalories: 541kcalCarbohydrates: 36gProtein: 36gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 104mgSodium: 1016mgPotassium: 1336mgFiber: 11gSugar: 7gVitamin A: 9334IUVitamin C: 21mgCalcium: 222mgIron: 4mg
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