Layered Chicken Taco Salad
Elevate your taco night with this vibrant and flavorful Layered Chicken Taco Salad, a delightful medley of fresh ingredients and bold Tex-Mex flavors. Tender, perfectly seasoned chicken breasts are layered atop crisp romaine lettuce, juicy cherry tomatoes, black beans, and sweet corn kernels, creating a colorful and nutritious base. Finished with creamy avocado slices, crunchy tortilla chips, shredded cheddar cheese, and a tangy homemade salsa-sour cream dressing, this salad is as satisfying as it is eye-catching. Perfect for a quick 30-minute meal, this easy-to-make recipe proves that salads can be hearty, fun, and bursting with flavor. Whether you're serving it as a light lunch or a crowd-pleasing dinner, this layered taco salad will be the star of your table!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons taco seasoning
- 1 tablespoon olive oil
- 1 head romaine lettuce
- 1.5 cups cherry tomatoes
- 1 cup black beans (canned, rinsed and drained)
- 1 cup corn kernels (canned, drained)
- 1 cup shredded cheddar cheese
- 1 cup tortilla chips
- 0.5 cup sour cream
- 0.5 cup salsa
- 1 piece avocado
- 1 piece lime
Instructions
Season chicken breasts on both sides with 2 tablespoons of taco seasoning.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
While the chicken is cooking, chop the romaine lettuce into bite-sized pieces and place it as the base layer in a large serving dish or bowl.
Dice the cherry tomatoes and scatter them evenly over the lettuce layer.
Add a layer of black beans followed by a layer of corn kernels.
Top with the shredded cheddar cheese for the next layer.
Crumble the tortilla chips into bite-sized pieces and sprinkle them over the cheese layer.
Slice the avocado into cubes or thin slices and arrange them on top.
Squeeze the juice of one lime over the avocado layer to prevent browning and add a burst of flavor.
In a small bowl, mix the sour cream and salsa together to create a creamy taco salad dressing. Drizzle it evenly over the top of the salad.
Finally, arrange the sliced chicken on top of the salad in an even layer.
Serve immediately and enjoy your fresh, layered chicken taco salad!
Nutrition Facts
Calories |
2472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 6074 mg | 264% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 34.9 g | ||
| Protein | 178.7 g | 357% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1469 mg | 113% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4776 mg | 102% | |
*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.
