Chicken Black Bean Taco Salad
This vibrant Chicken Black Bean Taco Salad is a fiesta of fresh flavors and hearty ingredients, perfect for a quick, satisfying meal. Juicy, taco-seasoned chicken breast is seared to perfection and paired with protein-packed black beans, crisp romaine lettuce, and sweet bursts of cherry tomatoes and corn. A zingy lime-cilantro dressing ties everything together, while creamy avocado, crunchy tortilla chips, and a sprinkle of shredded cheese add irresistible textures. Whether served as a wholesome lunch or a light dinner, this colorful salad is easy to prepare in just 30 minutes and showcases the perfect balance of savory, smoky, and zesty flavors. Customize it with sour cream or hot sauce for an extra kick, and enjoy a fresh take on taco night that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 tablespoon Taco seasoning
- 0.5 teaspoons Salt
- 1 cup Black beans, cooked or canned (drained and rinsed)
- 4 cups Romaine lettuce, chopped
- 1 cup Cherry tomatoes, halved
- 0.75 cup Corn kernels (fresh, frozen, or canned and drained)
- 1 medium Red bell pepper, diced
- 1 piece Avocado, diced
- 0.25 cup Cilantro, chopped
- 1 piece Lime, juiced
- 0.25 cup Sour cream (optional)
- 0.5 cup Shredded cheese (cheddar or Mexican blend)
- 1 cup Tortilla chips, crushed
- 1 tablespoon Hot sauce (optional)
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Season the chicken breasts on both sides with taco seasoning and a pinch of salt.
Cook the chicken in the skillet for about 6-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into strips.
Meanwhile, in a large salad bowl, combine the chopped romaine lettuce, black beans, cherry tomatoes, corn, red bell pepper, and avocado.
Prepare the dressing by whisking together the lime juice, 1 tablespoon of olive oil, and half of the chopped cilantro in a small bowl. Add salt to taste.
Drizzle the dressing over the salad mixture and toss well to coat evenly.
Top the salad with the sliced chicken, shredded cheese, remaining cilantro, and crushed tortilla chips.
Optionally, garnish with sour cream or a drizzle of hot sauce for extra flavor.
Serve immediately and enjoy your hearty Chicken Black Bean Taco Salad!
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5225 mg | 227% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 23.4 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 842 mg | 65% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4322 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
