Description
A vibrant and hearty chopped salad featuring taco-seasoned chicken, fresh vegetables, black beans, and a zesty dressing. This Tex-Mex inspired dish is perfect for a healthy lunch or light dinner.
Ingredients
Scale
- 2 cups cooked chicken breast, chopped or shredded
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- 4 cups chopped romaine lettuce
- 1 cup canned black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1 avocado, diced
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup crushed tortilla chips (optional, for crunch)
- 1/3 cup ranch dressing or a creamy cilantro-lime dressing
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add chicken and taco seasoning. Stir to coat and cook for 2–3 minutes until warmed and fragrant. Set aside.
- In a large bowl, combine romaine lettuce, black beans, cherry tomatoes, corn, red onion, cilantro, and cheese.
- Add the cooked taco chicken, avocado, and crushed tortilla chips (if using).
- Drizzle with ranch or cilantro-lime dressing and lime juice. Toss gently to combine.
- Season with salt and pepper to taste. Serve immediately.
Notes
- Use rotisserie chicken to save time on prep.
- For a lighter option, use Greek yogurt-based dressing.
- Add jalapeños for extra heat.
- This salad can be made ahead and dressed just before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 390
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg
Keywords: tex-mex salad, taco chicken salad, chopped salad, healthy lunch, southwest salad