Chicken Taco Salad
Loaded with crisp toppings, taco-seasoned chicken, and a creamy cilantro lime dressing, this 30-minute Chicken Taco Salad puts a vibrant, lighter twist on the Tex-Mex classic. Make it ahead of time for lunch or for a healthy weeknight dinner!
Servings: 4
Ingredients
Dressing:
- ¼ cup greek yogurt
- ¼ cup olive oil
- ¼ cup lime juice
- 1 tbsp honey
- 1 tsp white wine vinegar
- 1 jalapeno
- 2 garlic clove
- 1 cup cilantro
- ½ tsp salt
Salad:
- 1 tbsp olive oil
- 1 lb. chicken breast diced
- 1 tbsp taco seasoning
- 2 heads romaine
- 1 cup black beans drained and rinsed
- 1 cup corn
- 1 cup grape tomatoes halved
- ⅓ cup red onion thinly sliced
- 1 large avocado diced
- ¼ cup green onion chopped (or sub cilantro)
Instructions
- Start by making the dressing: add all ingredients to a small blender or food processor and blend until smooth; set aside.
- Next, heat the olive oil in a medium skillet over medium heat. Once hot, add the chicken and sprinkle it with the taco seasoning, then cook until the chicken is cooked through.
- Last, assemble the salad: add the romaine to a large platter or bowl, then top it with the chicken and remaining salad ingredients. Drizzle with some of the dressing, and add more to taste. Enjoy!
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 503kcal | Carbohydrates: 33g | Protein: 33g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 489mg | Potassium: 1134mg | Fiber: 10g | Sugar: 9g | Vitamin A: 2178IU | Vitamin C: 27mg | Calcium: 63mg | Iron: 2mg
