non-vegetariangluten-free
mexican_american
Beef Gorditas
Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!
20 min
896 cal
40gProtein
58gCarbs
56gFat
1Recipes
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A vibrant Chicken Taco Salad, protein-packed and perfectly tangy with ranch dressing. A gut-friendly lunch!
A vibrant and satisfying meal in a bowl, this Chicken Taco Salad features perfectly seasoned, pan-seared chicken over a crisp bed of romaine lettuce. Loaded with sweet corn, black beans, juicy cherry tomatoes, and creamy avocado, it's all brought together with shredded cheddar, a zesty ranch dressing, and a satisfying crunch of tortilla chips.
Serving size: 3.5 cups
Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!
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A vibrant Chicken Taco Salad, protein-packed and perfectly tangy with ranch dressing. A gut-friendly lunch!
This mexican_american dish is perfect for lunch. With 1367.05 calories and 79.69g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Taco Seasoning and Chicken (5 minutes). In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, 1/2 tsp salt, and black pepper. Pat the chicken breast cubes dry with a paper towel. Place them in a medium bowl, drizzle with 1 tbsp of olive oil, and sprinkle the seasoning mix over top. Toss until the chicken is evenly coated.
Cook the Chicken (10-12 minutes). Heat the remaining 1 tbsp of olive oil in a large skillet or pan over medium-high heat. Once shimmering, add the seasoned chicken in a single layer. Cook for 8-10 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove from heat and set aside.
Prepare the Salad Base (10 minutes). While the chicken cooks, prepare the salad components. In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, rinsed black beans, drained corn, and thinly sliced red onion. Sprinkle with the remaining 1/2 tsp of salt and toss gently to combine.
Assemble and Serve (5 minutes). Divide the salad base evenly among four bowls. Top each with a generous portion of the warm cooked chicken. Arrange the sliced avocado on top and sprinkle with shredded cheddar cheese. Drizzle with ranch dressing, garnish with fresh cilantro and crushed tortilla chips. Serve immediately with a lime wedge on the side.