Description
This Chicken Taco Salad is a vibrant and satisfying dish combining spiced, juicy chicken with fresh vegetables, creamy avocado, and crunchy tortilla chips. Perfect for a quick weeknight dinner or a casual lunch, it offers a balanced mix of flavors and textures that bring the best of Tex-Mex cuisine to your table.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Salad Base
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn, canned or fresh
- 1 cup black beans, drained and rinsed
- 1 whole avocado, diced
Toppings and Garnish
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup tortilla chips, crushed
- 1/2 cup salsa
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Season the Chicken: In a small bowl, mix chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Rub this seasoning mix evenly over the chicken breasts, ensuring full coverage for maximum flavor.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Place the seasoned chicken breasts in the skillet and cook for 6-7 minutes on each side until the chicken is thoroughly cooked and internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for a few minutes before slicing to retain juices.
- Prepare the Salad Base: In a large salad bowl, combine chopped romaine lettuce, halved cherry tomatoes, corn, black beans, and diced avocado. Gently toss the ingredients together to mix evenly without mashing the avocado.
- Add Chicken and Cheese: Slice the rested chicken breasts into strips and add them to the salad bowl along with the shredded cheese. Toss gently again to distribute the chicken and cheese throughout the salad.
- Finish and Serve: Just before serving, sprinkle crushed tortilla chips over the salad and drizzle the salsa on top. Garnish with fresh chopped cilantro if desired for an added burst of freshness and color.
Notes
- For a lighter option, use reduced-fat cheese or omit the tortilla chips.
- Black beans can be substituted with pinto beans or kidney beans as per preference.
- To make this salad low-carb, skip the tortilla chips and corn.
- Leftover chicken can be stored separately and added when ready to serve to maintain crispness of salad ingredients.
- Feel free to add a squeeze of lime juice for extra zest.
