Description
Mexican chicken taco salad combines zesty flavors with crisp greens and tender spiced meat. Refreshing ingredients and bold seasonings create a delightful meal you’ll crave again and again.
Ingredients
Scale
- 1 lb (1 pound) boneless, skinless chicken breasts
- 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
- ½ cup sour cream or Greek yogurt
- 1 cup crushed tortilla chips
- ¼ cup red onion, finely diced
- ¼ cup chopped fresh cilantro (optional)
- 2 tbsps lime juice
- 1 tbsp olive oil
- 2 tbsps taco seasoning (store-bought or homemade)
- 1 tsp hot sauce (optional)
- 12 tbsps water (to thin, if needed)
Instructions
- Seasoning Preparation: Massage taco seasoning thoroughly into chicken breasts, ensuring uniform coverage.
- Chicken Cooking: Heat olive oil in a skillet over medium flame, sear chicken until golden brown and fully cooked, approximately 5-6 minutes per side, then rest and slice into bite-sized pieces.
- Dressing Creation: Whisk sour cream with lime juice, additional taco seasoning, and hot sauce, gradually thinning with water to achieve a smooth, pourable consistency.
- Salad Assembly: Layer a large platter with crisp lettuce, then strategically arrange tomatoes, black beans, corn, avocado, red onion, cheese, and cilantro.
- Protein Placement: Position sliced seasoned chicken atop the vegetable medley, garnish with crushed tortilla chips for added crunch.
- Final Touch: Drizzle prepared dressing evenly across the salad, gently toss to distribute flavors, and serve immediately to preserve texture and presentation.
Notes
- Manage Chicken Precision: Cook chicken thoroughly at 165°F to prevent foodborne illness, using a meat thermometer for accurate temperature checking.
- Customize Dressing Consistency: Adjust liquid ratio gradually, adding water sparingly to achieve desired dressing thickness without making it too runny.
- Prevent Soggy Salad: Add crunchy tortilla chips just before serving to maintain crisp texture and prevent unwanted softening.
- Enhance Flavor Layering: Let chicken rest after cooking to retain moisture, then slice against grain for tender, juicy meat that absorbs seasoning perfectly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 480
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 10 g
- Protein: 28 g
- Cholesterol: 75 mg