Layered Chicken Avocado Nacho Salad
Get ready to indulge in a vibrant and satisfying Layered Chicken Avocado Nacho Salad—a crowd-pleasing dish that combines the fresh crunch of romaine lettuce with the bold flavors of taco-seasoned chicken, creamy avocado, and juicy cherry tomatoes. This layered salad is elevated with black beans, shredded cheddar cheese, and a crunchy topping of crushed tortilla chips, making it a perfect fusion of nacho-inspired goodness and wholesome ingredients. A zesty lime-sour cream dressing ties it all together, with a hint of optional hot sauce for spice lovers. Ready in just 35 minutes, this easy and colorful recipe is ideal for weeknight dinners, potlucks, or casual gatherings, delivering vibrant Tex-Mex flavors in every bite.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Taco seasoning
- 4 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 2 large Avocado
- 1 cup Black beans
- 1 cup Shredded cheddar cheese
- 2 cups Tortilla chips
- 0.25 cup Cilantro
- 2 tablespoons Lime juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Sour cream
- 1 teaspoons Hot sauce (optional)
Instructions
Heat a skillet over medium heat and add the olive oil.
Season the chicken breasts with taco seasoning on both sides.
Cook the chicken in the skillet for 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet and set aside to rest for 5 minutes before slicing into thin strips.
Wash and chop the romaine lettuce. Spread it evenly as the bottom layer of a large salad bowl or platter.
Slice the cherry tomatoes in half and thinly slice the red onion. Add these as the second layer on top of the lettuce.
Peel, pit, and dice the avocados. Add them across the top as the next layer.
Rinse and drain the black beans, then sprinkle them evenly over the avocado layer.
Add a layer of shredded cheddar cheese, distributing it evenly across the top.
Roughly crush the tortilla chips and sprinkle them over the salad for a crunchy layer.
Top the salad with slices of the cooked chicken breast.
Chop the cilantro and sprinkle it evenly over the salad.
In a small bowl, mix the lime juice, sour cream, salt, black pepper, and optional hot sauce to create a dressing.
Drizzle the dressing evenly over the salad just before serving or serve on the side for guests to add as they like.
Nutrition Facts
Calories |
2906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.6 g | 244% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 24.8 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 6305 mg | 274% | |
| Total Carbohydrate | 153.7 g | 56% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 20.8 g | ||
| Protein | 166.7 g | 333% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1347 mg | 104% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2895 mg | 62% | |
*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.
