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healthy taco salad
Maria

Taco Chicken Salad

A fresh, bold, and satisfying taco chicken salad loaded with juicy seasoned chicken, black beans, corn, avocado, and a creamy lime dressing. Ready in 30 minutes and perfect for meal prep or weeknight dinners.
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Prep Time 12 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course, Salad
Cuisine: American, Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1.5 lbs boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Salad:
  • 8 cups chopped romaine lettuce
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup cherry tomatoes halved
  • 1 medium avocado diced
  • 1/2 red onion thinly sliced
  • 1/2 cup shredded Mexican cheese blend
  • 1/2 cup tortilla strips
For the Dressing:
  • 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 –2 tablespoons water to thin

Equipment

  • 1 Large skillet or grill pan Cast iron preferred
  • 1 Cutting board
  • 1 Sharp knife For slicing chicken
  • 1 Large mixing bowl For assembling salad
  • 1 Small whisk For the dressing
  • 1 Small bowl For mixing spices
  • 1 Meat thermometer To check 165°F internal temp

Method
 

  1. Pat chicken breasts dry with paper towels. Mix chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne in a small bowl. Rub olive oil over the chicken, then coat evenly with the spice blend.
  2. Heat a large skillet over medium-high heat. Cook chicken 6 to 7 minutes per side until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes, then slice or shred.
  3. While the chicken rests, whisk together sour cream, lime juice, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add water one tablespoon at a time until the dressing is pourable but still thick. Stir in cilantro if using.
  4. Spread chopped romaine across a large serving bowl. Layer on black beans, corn, cherry tomatoes, red onion, and avocado, keeping each ingredient in its own section.
  5. Arrange the sliced or shredded chicken on top. Sprinkle with shredded cheese and tortilla strips.
  6. Drizzle dressing over the salad or serve it on the side. Add any optional toppings and finish with a squeeze of fresh lime juice. Serve immediately.

Notes

Store all components separately for meal prep. The chicken keeps up to 4 days refrigerated. Add avocado fresh before serving to prevent browning. Rotisserie chicken is an excellent shortcut — shred and warm briefly in a pan with the spice blend. For a low-carb version, skip the corn, beans, and tortilla strips and add extra avocado.