How to Make Chicken Taco Salad - A Step-by-Step Guide

Chicken taco salad is a delicious and satisfying dish that combines the flavors of a classic taco with the fresh and crunchy elements of a salad. This recipe is perfect for those looking for a healthy and filling meal that is also quick and easy to prepare.

The star of this dish is the perfectly seasoned and tender chicken, which is paired with an assortment of crisp lettuce, juicy tomatoes, creamy avocado, and savory black beans. Topped with a zesty cilantro-lime dressing and crunchy...

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Ingredients

  • 1 (15 ounce) can black beans, rinsed and drained
  • ¾ cup medium-hot salsa
  • ½ cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon brown sugar
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breast halves
  • 4 (7 inch) corn tortillas
  • 4 cups shredded lettuce
  • ½ cup chopped fresh cilantro
  • 1 avocado - peeled, pitted, and sliced (Optional)
  • ¼ cup sour cream (Optional)
  • 1 lime, cut into wedges (Optional)

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Servings: 4

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
  • Mix chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
  • Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
  • Transfer tortillas to a cutting board and slice into short strips; set aside. Slice chicken into long thin strips.
  • Place lettuce in a salad bowl; top with chicken, tortilla strips, bean salsa, remaining 1/2 cup cilantro, and avocado. Serve with sour cream and lime wedges.
  • Nutrition

    470 cal.

    • Total Fat: 19g
    • Saturated Fat: 5g
    • Cholesterol: 71mg
    • Sodium: 832mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 16g
    • Total Sugars: 5g
    • Protein: 35g
    • Vitamin C: 18mg
    • Calcium: 146mg
    • Iron: 5mg
    • Potassium: 1215mg