Description
Spicy chicken taco salad brings Mexican street flavor straight to dinner tables with fresh, zesty ingredients. Crisp lettuce, seasoned grilled chicken, and tangy dressing combine for a light yet satisfying meal you can enjoy anytime.
Ingredients
Scale
Chicken Main Ingredients:
- 1 pound (1 lb) boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning (store-bought or homemade)
Salad Ingredients:
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 1 cup corn (frozen and thawed or canned and drained)
- 1 avocado, diced
- ½ cup shredded cheddar or Mexican blend cheese
- ¼ cup red onion, finely diced
- ¼ cup chopped fresh cilantro (optional)
- 1 cup crushed tortilla chips
Dressing Ingredients:
- ½ cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon taco seasoning
- 1 teaspoon hot sauce (optional)
- 12 tablespoons water (to thin, if needed)
Instructions
- Prepare the protein by massaging taco seasoning into chicken breasts, ensuring even coverage.
- Warm olive oil in a skillet over medium heat, then carefully place seasoned chicken and cook until golden brown and completely done, approximately 5-6 minutes per side.
- Remove chicken from heat and allow to rest briefly, then slice or chop into bite-sized pieces.
- Create a zesty dressing by whisking sour cream with fresh lime juice, additional taco seasoning, and a splash of hot sauce for extra kick.
- Gradually thin the dressing with water until it reaches a smooth, pourable consistency.
- Select a large serving platter or individual bowls and create a vibrant base layer with crisp, chopped lettuce.
- Artfully arrange fresh tomatoes, black beans, sweet corn kernels, creamy avocado chunks, thinly sliced red onion, shredded cheese, and fragrant cilantro over the lettuce.
- Strategically place the seasoned, cooked chicken atop the vegetable medley.
- Garnish with crunchy, crushed tortilla chips for textural contrast.
- Finish by drizzling the prepared dressing evenly across the salad and gently toss to distribute flavors.
- Serve immediately to maintain the salad’s crisp texture and vibrant presentation.
Notes
- Customize seasoning by blending different spice mixes for unique flavor profiles that match personal taste preferences.
- Swap chicken for grilled tofu or plant-based protein to create a vegetarian-friendly version of the salad.
- Reduce dressing calories by substituting Greek yogurt for sour cream, maintaining creamy texture with lower fat content.
- Prep ingredients ahead of time to quickly assemble the salad during busy weeknights, storing components separately to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 85 mg