This Chicken Taco Salad is a delightful and hearty dish that’s perfect for a light dinner or a quick lunch. It’s packed with bold flavors, fresh vegetables, and zesty seasonings, bringing a satisfying crunch with every bite. Grilled or pan-seared chicken seasoned with taco spices is combined with crisp romaine lettuce, juicy tomatoes, black beans, corn, and shredded cheese, all topped off with a tangy lime dressing and crunchy tortilla chips. The combination of protein, fiber, and vibrant flavors makes this salad both nutritious and delicious, offering the perfect balance between healthy eating and comfort food.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup canned corn, drained
- 1/2 cup shredded cheddar cheese
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- Tortilla chips (for topping)
Dressing:
- 1/4 cup lime juice
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp honey
- Salt and pepper, to taste
Instructions:
- Prepare the Chicken: Rub the chicken breasts with olive oil and taco seasoning. Heat a skillet over medium heat, and cook the chicken for about 6-8 minutes on each side or until fully cooked. Let the chicken rest for 5 minutes before slicing it into strips.
- Assemble the Salad: In a large bowl, toss the chopped romaine lettuce with the cherry tomatoes, black beans, corn, shredded cheddar cheese, and avocado slices.
- Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, minced garlic, honey, salt, and pepper until well combined.
- Top the Salad: Place the sliced chicken on top of the salad, sprinkle with chopped cilantro, and drizzle the lime dressing over the entire dish. Garnish with a handful of tortilla chips for a crunchy finish.
- Serve: Enjoy the Chicken Taco Salad immediately while the chicken is still warm!
