Chicken Taco Salad
Yield: 4 servings
Calories: 541kcal
A delicious & easy chicken taco salad recipe with a flavorful creamy dressing, colorful vegetables and crunchy tortilla chips.
Ingredients
Chicken Taco Seasoning
- 1 teaspoon (2 g) paprika, sweet or smoked
- ¾ teaspoons (1 g) cumin
- ¾ teaspoon (5 g) kosher salt
- ½ teaspoon (1 g) black pepper
- ¼ teaspoon coriander
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 pound (454 g) boneless skinless chicken breast, 2 pieces
- ¼ teaspoon chili powder
- 5 teaspoons (25 ml) olive oil, divided
Creamy Salsa Dressing
- ½ cup (120 ml) sour cream, or plain greek yogurt
- ½ cup (120 ml) salsa
- 2 teaspoons (7 g) chicken taco seasoning, reserved from above
Salad
- 8 cups (256 g) romaine lettuce, ½” thick slices
- 1 cup (165 g) cherry tomatoes, halved
- 1 medium avocado, ½” dice (1 cup)
- ¾ cup (144 g) corn kernels, canned or grilled
- ¾ cup (137 g) black beans, canned, rinsed and drained
- ½ cup (26 g) cheddar cheese, or Monterey Jack
- ½ cup (26 g) crushed corn tortilla chips
- ¼ cup (34 g) diced red onion, ¼” dice
- ¼ cup (4 g) cilantro leaves
Instructions
- Prepare the Chicken - 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.
- Make the Taco Seasoning - 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 the Chicken - 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.
- Cook the Chicken - 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 Chicken - Slice the meat against the grain. If desired, chop into cubes. Set aside or refrigerate until ready to serve.
- Make the Dressing - 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.
- Dress the Salad - Add the lettuce to a large bowl and ¼ cup of dressing. Gently toss to combine.
- To Serve - 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
- Storing: 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.
- Grilled Chicken: Preheat the grill over medium-high heat between 375 and 400ºF (191 to 204ºC). Clean and grease the grates with oil. Keep one burner off for indirect heat cooking. Place the chicken on the direct heat side and close the lid. Cook each side for about 5 to 8 minutes until the internal temperature reaches 160 to 165ºF (71 to 74ºC). If the chicken browns quickly, move it to the indirect heat side to finish.
- Using Pre-Cooked Chicken: 2 ½ cups of shredded, sliced, or cubed chicken.
Nutrition
Calories: 541kcal | Carbohydrates: 36g | Protein: 36g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 104mg | Sodium: 1016mg | Potassium: 1336mg | Fiber: 11g | Sugar: 7g | Vitamin A: 9334IU | Vitamin C: 21mg | Calcium: 222mg | Iron: 4mg
Recipe Link
Recipe Video