Chicken Taco Salad
A vibrant and satisfying dish that brings the flavors of a traditional taco to a hearty salad format, combining seasoned chicken, fresh vegetables, and crispy toppings.
Servings: 4 servings
Equipment
- Skillet
- Salad Bowl
- Mixing Bowl
Ingredients
Protein
- 1 pound boneless, skinless chicken breasts Provides lean protein.
Cooking Oil
- 1 tablespoon olive oil For cooking the chicken.
Spices
- 1 teaspoon chili powder Essential for taco seasoning.
- 1 teaspoon cumin Adds earthy depth.
- 1 teaspoon garlic powder Enhances overall taste.
- 1 teaspoon onion powder Adds subtle sweetness.
- 1/2 teaspoon paprika Provides color and slight sweetness.
Seasoning
- Salt and pepper To taste.
Vegetables
- 6 cups romaine lettuce, chopped Base of the salad.
- 1 cup cherry tomatoes, halved Adds juiciness.
- 1 cup corn, canned or fresh Provides sweet crunch.
- 1 cup black beans, drained and rinsed Adds protein and texture.
- 1 whole avocado, diced Enhances richness.
- 1 cup shredded cheese (cheddar or Mexican blend) Adds creaminess.
- 1 cup tortilla chips, crushed For crunch.
- 1/2 cup salsa Tangy dressing.
- 1/4 cup fresh cilantro, chopped (optional) For garnish.
Instructions
- Step 1: Prepare the chicken by mixing chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Rub the mixture over the chicken breasts.
- Step 2: Heat olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes per side until cooked through. Let it rest before slicing.
- Step 3: In a salad bowl, combine chopped romaine lettuce, cherry tomatoes, corn, black beans, and diced avocado. Toss gently.
- Step 4: Add sliced chicken and shredded cheese to the salad. Toss again to combine.
- Step 5: Before serving, add crushed tortilla chips and drizzle salsa over the salad. Garnish with cilantro if desired.
Notes
Chicken Taco Salad is versatile; you can add jalapeños for spice, substitute proteins, or use different cheeses. Serve with warm tortillas for a heartier meal.