Easy Chicken Taco Salad for Two
Transform your weeknight dinner routine with this vibrant and flavorful Easy Chicken Taco Salad for Two! Perfectly seasoned and pan-seared chicken breasts are paired with a fresh and colorful medley of chopped romaine lettuce, juicy cherry tomatoes, black beans, sweet corn, and shredded cheddar cheese. Topped with crunchy crushed tortilla chips, creamy avocado slices, and a zesty lime squeeze, this salad delivers bold Tex-Mex flavors in every bite. The quick homemade dressing—made from a simple mix of sour cream and salsa—adds the perfect finishing touch. Ready in just 25 minutes, this easy, healthy, and satisfying salad is ideal for a light lunch or dinner tailored for two. Whether you're looking for a taco night twist or a refreshing meal packed with texture and flavor, this recipe is sure to become a go-to!
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Recipe Information
Ingredients
- 2 small (about 6 oz each) Boneless, skinless chicken breasts
- 1 tablespoon Taco seasoning
- 1 tablespoon Olive oil
- 4 cups (chopped) Romaine lettuce
- 1 cup (halved) Cherry tomatoes
- 0.5 cup (rinsed and drained) Canned black beans
- 0.5 cup (cooked, or canned and drained) Corn kernels
- 0.5 cup Shredded cheddar cheese
- 0.5 cup (crushed) Tortilla chips
- 1 (sliced) Avocado
- 1 (cut into wedges) Lime
- 2 tablespoons Sour cream
- 2 tablespoons Salsa
Instructions
Season the chicken breasts on both sides with the taco seasoning.
Heat a skillet over medium heat and add the olive oil. Once the oil is hot, add the chicken breasts.
Cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink in the center. Remove from the skillet and let it rest for 5 minutes.
While the chicken is cooking, prepare the salad base by combining the chopped romaine lettuce, halved cherry tomatoes, black beans, corn, and shredded cheddar cheese in a large bowl.
Once the chicken has rested, chop it into bite-sized pieces and add it to the salad.
Top the salad with crushed tortilla chips, sliced avocado, and a squeeze of fresh lime juice.
In a small bowl, mix the sour cream and salsa to make a quick salad dressing. Drizzle it over the salad.
Toss the salad gently to combine all the ingredients, or serve it with the dressing on the side if preferred.
Divide the salad into two serving bowls or plates and enjoy your easy chicken taco salad for two!
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 2749 mg | 120% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 13.7 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2329 mg | 50% | |
*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.
