Chicken Blt Taco Salad
Elevate your salad game with this irresistible Chicken BLT Taco Salad—a fresh, vibrant dish packed with bold flavors and satisfying textures! Tender, smoky paprika-seasoned chicken pairs perfectly with crispy bacon, juicy cherry tomatoes, creamy avocado, and crunchy oven-baked tortilla strips, all atop a bed of crisp romaine lettuce. A zesty cilantro-lime ranch dressing ties it all together, offering a refreshing tang that complements every bite. This 20-minute-prep recipe is perfect for a quick and hearty meal that’s ideal for lunch, dinner, or even weekend gatherings. With the perfect balance of protein, veggies, and crunch, this salad is a flavor-packed twist on the beloved BLT sandwich with a taco-inspired flair.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 4 slices Bacon
- 4 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 0.5 cup Shredded cheddar cheese
- 2 pieces Flour tortillas
- 1 piece Avocado
- 0.5 cup Ranch dressing
- 1 tablespoon Lime juice
- 2 tablespoons Cilantro (chopped)
Instructions
Preheat a skillet over medium heat. Rub the chicken breasts with 1 tablespoon of olive oil, salt, black pepper, smoked paprika, and garlic powder.
Cook the chicken in the skillet for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
In the same skillet, cook the bacon until crispy, about 4-5 minutes. Place the bacon on a paper towel-lined plate to drain excess grease, then chop it into bite-sized pieces.
For the tortilla strips, lightly brush the flour tortillas with the remaining tablespoon of olive oil on both sides. Slice the tortillas into thin strips and bake them in a preheated oven at 375°F (190°C) for 8-10 minutes until golden and crispy.
Prepare the salad base by chopping the romaine lettuce and halving the cherry tomatoes. Dice the avocado and set aside.
In a small bowl, mix the ranch dressing with lime juice and chopped cilantro to create the dressing.
Assemble the salad by layering the lettuce, chicken strips, bacon pieces, cherry tomatoes, shredded cheddar cheese, crispy tortilla strips, and diced avocado in a large bowl or individual serving plates.
Drizzle the cilantro-lime ranch dressing over the salad just before serving. Toss gently to combine or serve with the dressing on the side.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.9 g | 177% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 5552 mg | 241% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 10.8 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 745 mg | 57% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2324 mg | 49% | |
*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.
