Chicken Enchilada Salad
Transform your weeknight meal routine with this vibrant Chicken Enchilada Salad—a flavorful fusion of Tex-Mex goodness and crisp, refreshing greens. Tender, oven-baked chicken breasts seasoned with garlic, chili powder, and cumin are shredded and tossed with a colorful medley of romaine lettuce, black beans, corn, juicy grape tomatoes, and crunchy tortilla strips. The salad is brought to life with a creamy, tangy dressing made from red enchilada sauce, Greek yogurt, honey, and fresh lime juice, delivering a perfect balance of smoky, zesty, and slightly sweet flavors. Ready in just 30 minutes, this crowd-pleasing dish works equally well as a hearty lunch or a light dinner. Whether you're looking for a healthy spin on classic enchiladas or a twist on your usual salad, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 6 cups Romaine lettuce, chopped
- 1 cup Black beans, drained and rinsed
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 cup Grape tomatoes, halved
- 0.5 cup Red onion, thinly sliced
- 0.5 cup Shredded cheddar cheese
- 1 cup Tortilla strips or crushed tortilla chips
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Red enchilada sauce
- 0.25 cup Plain Greek yogurt
- 1 tablespoon Fresh lime juice
- 1 teaspoon Honey
Instructions
Preheat the oven to 375°F (190°C).
Brush the chicken breasts with 1 tablespoon of olive oil, and season both sides evenly with garlic powder, chili powder, cumin, salt, and black pepper.
Place the chicken breasts on a baking sheet and bake in the oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Once cooked, let the chicken rest for 5 minutes, then shred using two forks.
In a large salad bowl, combine the chopped romaine lettuce, black beans, corn, grape tomatoes, red onion, cheddar cheese, tortilla strips, and fresh cilantro.
In a small mixing bowl, whisk together the enchilada sauce, Greek yogurt, lime juice, honey, and the remaining 1 tablespoon of olive oil to create the dressing.
Add the shredded chicken to the salad bowl and drizzle with the prepared enchilada dressing.
Toss gently to combine all the ingredients and ensure everything is evenly coated in the dressing.
Serve immediately, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 9.5 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1066 mg | 23% | |
*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.
