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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.
For 4 servings
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.
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.
This tex_mex recipe takes 32 minutes to prepare and yields 4 servings. At 1228.88 calories per serving with 79.25g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Substitute the chicken with 1.5 lbs of ground beef or turkey, cooked with the same seasonings. You can also use grilled shrimp or steak.
Omit the chicken and double the amount of black beans, or use a plant-based protein like seasoned tofu or tempeh. Use a vegan ranch dressing and vegan cheese.
Swap the ranch for a zesty cilantro-lime vinaigrette, a creamy avocado dressing, or simply salsa and a dollop of sour cream or Greek yogurt.
Feel free to add other vegetables like sliced bell peppers (any color), jalapeños for a spicy kick, or sliced radishes for extra crunch.
The chicken breast provides high-quality lean protein, which is essential for building and repairing muscle tissue, supporting immune function, and keeping you feeling full and satisfied.
With black beans, corn, lettuce, and other vegetables, this salad is rich in dietary fiber. Fiber aids in digestion, helps maintain stable blood sugar levels, and promotes gut health.
Avocado is a fantastic source of monounsaturated fats, which are beneficial for heart health. These healthy fats can help reduce bad cholesterol levels and provide sustained energy.
A single serving of this salad contains approximately 650-750 calories, depending on the amount of dressing and tortilla chips used. It's a substantial meal-sized salad.
Yes, it can be very healthy. It's packed with lean protein, fiber from beans and vegetables, and healthy fats from avocado. To make it even healthier, you can use a light ranch or a vinaigrette dressing, reduce the amount of cheese, and opt for baked tortilla chips.
Absolutely! Cook the chicken and chop all the vegetables ahead of time. Store the chicken, lettuce, and other vegetables in separate airtight containers in the refrigerator for up to 3 days. Assemble the salad and add the avocado, dressing, and chips just before serving to maintain freshness and crunch.
Besides ranch, a cilantro-lime vinaigrette is a fantastic, lighter option. Creamy avocado dressing, chipotle ranch, or even just a mix of salsa and Greek yogurt make delicious alternatives.
The key is to make sure your lettuce is completely dry after washing and to only add the dressing right before you plan to eat. Storing the components separately is crucial for meal prep.
This recipe goes great with these complete meals
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