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Chicken Taco Salad

Chicken Taco Salad Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 2 tbsp taco seasoning
  • 1 tbsp olive oil
  • 1 large head romaine lettuce, chopped (about 6 cups)
  • 1 cup cherry tomatoes, halved
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 cup shredded sharp cheddar cheese
  • 2 cups tortilla chips, lightly crushed
  • 1 avocado, diced
  • 1/2 cup sour cream
  • 3 tbsp freshly squeezed lime juice
  • 1/4 cup packed fresh cilantro leaves
  • 1 small garlic clove
  • 1/2 tsp kosher salt

Method
 

  1. Blend the sour cream, lime juice, cilantro, garlic, and salt in a small blender until smooth. Set aside.
  2. In a large skillet over medium-high heat, cook the ground chicken with the olive oil and taco seasoning, breaking it up, until browned and cooked through, about 6 to 8 minutes.
  3. In a large bowl, toss the romaine, tomatoes, black beans, corn, and cheddar with half the dressing. Top with the chicken, crushed chips, and avocado.
  4. Drizzle the remaining dressing over the top, toss gently, and serve right away.

Notes

For the best crunch, keep the chips, dressing, and avocado separate until just before serving. The undressed salad components, chicken, and dressing can all be refrigerated in their own containers for up to 3 days.