Chicken Taco Salad with Mexi Ranch Dressing
Brighten up your mealtime with this vibrant Chicken Taco Salad with Mexi Ranch Dressing, a bold and flavorful twist on a classic! Tender, taco-seasoned chicken breasts are pan-seared to perfection and served atop a bed of crisp romaine lettuce, juicy cherry tomatoes, creamy avocado, and crunchy tortilla strips. Protein-packed black beans and a sprinkle of shredded cheddar cheese add substance, while the creamy Mexi Ranch Dressing—made with sour cream, ranch, zesty lime juice, and a kick of chili powder and cumin—ties it all together with a Tex-Mex flair. Ready in just 35 minutes, this easy and colorful salad is ideal for busy weeknights or as a crowd-pleasing dish for taco night. Garnish with fresh cilantro for a finishing touch, and enjoy a satisfying, wholesome meal bursting with fresh flavors!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Taco seasoning
- 4 cups Romaine lettuce, chopped
- 1 cup Cherry tomatoes, halved
- 1 cup Canned black beans, rinsed and drained
- 1 cup Shredded cheddar cheese
- 1 cup Diced avocado
- 1 cup Tortilla strips or crushed tortilla chips
- 1 cup Sour cream
- 1 cup Ranch dressing
- 2 tablespoons Lime juice
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground cumin
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Preheat a skillet over medium heat.
Rub the chicken breasts with 1 tablespoon of olive oil and coat them evenly with taco seasoning.
Heat the remaining 1 tablespoon of olive oil in the skillet, then add the seasoned chicken breasts.
Cook the chicken for 6-7 minutes per side, or until fully cooked and no longer pink in the center. Remove from heat and allow to rest for 5 minutes before slicing into strips.
While the chicken rests, prepare the salad base by combining the chopped romaine lettuce, halved cherry tomatoes, black beans, shredded cheddar cheese, diced avocado, and tortilla strips in a large serving bowl.
In a small bowl, whisk together the sour cream, ranch dressing, lime juice, chili powder, and ground cumin to make the Mexi Ranch Dressing. Adjust the seasoning with salt if needed.
Slice the chicken into thin strips and arrange them on top of the salad.
Drizzle the Mexi Ranch Dressing generously over the salad.
Garnish with optional chopped cilantro for added flavor.
Serve immediately and enjoy your Chicken Taco Salad with Mexi Ranch Dressing!
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 20.3 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 1167 mg | 51% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 10.1 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1160 mg | 25% | |
*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.
