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Chicken Taco Salad Recipe

Mexican · Main course · 27 min total

A vibrant and hearty salad with seasoned chicken, crunchy tortilla chips, and fresh toppings, perfect for a quick weeknight dinner.

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 packet (1 oz) taco seasoning
• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup canned black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1 avocado, diced
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup salsa
• 2 cups tortilla chips, crushed

Instructions

1. Season chicken breasts with taco seasoning.
2. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until cooked through. Let rest 5 minutes, then dice.
3. In a large bowl, combine lettuce, tomatoes, black beans, corn, avocado, and cheese.
4. Top with diced chicken, sour cream, salsa, and crushed tortilla chips. Toss gently and serve immediately.

Tips

• Substitute grilled or shredded rotisserie chicken for convenience.
• For extra crunch, add sliced radishes or jicama.
• Store leftovers without chips and dressing to keep salad crisp.

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