Chicken Tortilla Salad
Elevate your salad game with this vibrant and hearty Chicken Tortilla Salad, a perfect fusion of bold Tex-Mex flavors and fresh, wholesome ingredients. Tender, oven-baked chicken breasts seasoned with chili powder, cumin, and garlic powder take center stage, complemented by crisp romaine lettuce, juicy cherry tomatoes, creamy avocado, and crunchy corn tortillas baked to golden perfection. Black beans, sweet corn kernels, shredded cheddar cheese, and zesty lime-infused ranch dressing round out this colorful masterpiece, making it as satisfying as it is delicious. Ready in just 35 minutes, this quick and easy recipe is perfect for busy weeknights or casual gatherings. Whether enjoyed as a light lunch or a vibrant dinner, this Chicken Tortilla Salad is guaranteed to impress!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Corn tortillas
- 6 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 cup Black beans
- 1 cup Corn kernels
- 1 cup Shredded cheddar cheese
- 0.5 cup Cilantro leaves
- 1 large Avocado
- 2 tablespoons Lime juice
- 0.5 cup Ranch dressing
Instructions
Preheat the oven to 375°F (190°C).
Rub the chicken breasts with 1 tablespoon of olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Set aside to marinate for 10 minutes.
Place the seasoned chicken breasts on a baking sheet and bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C). Remove from the oven and let rest for 5 minutes before slicing into strips.
Meanwhile, cut the corn tortillas into thin strips. Toss them with 1 tablespoon of olive oil and a pinch of salt. Spread them on a baking sheet and bake for 10-12 minutes, flipping halfway through, until crispy and golden brown.
Wash and chop the romaine lettuce. Slice the cherry tomatoes in half, peel and dice the cucumber, and dice the avocado. Rinse and drain the black beans and corn kernels.
In a large salad bowl, combine the romaine lettuce, cherry tomatoes, cucumber, black beans, corn kernels, shredded cheddar cheese, and cilantro leaves.
Top the salad with the sliced chicken, avocado, and crispy tortilla strips.
In a small bowl, whisk together lime juice and ranch dressing. Drizzle the dressing over the salad and toss to combine.
Serve immediately and enjoy your Chicken Tortilla Salad!
Nutrition Facts
Calories |
2659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.6 g | 202% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 5664 mg | 246% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 29.9 g | ||
| Protein | 139.8 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1383 mg | 106% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4253 mg | 90% | |
*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.
