Taco Seasoned Chicken Salad with Crispy Tortilla Topping
Elevate your salad game with this vibrant Taco Seasoned Chicken Salad with Crispy Tortilla Topping, a flavorful fusion perfect for lunch or dinner. Juicy, taco-spiced chicken breasts are pan-seared to perfection and served atop a bed of crisp romaine lettuce, sweet cherry tomatoes, creamy avocado, black beans, corn, and a zesty lime dressing. A sprinkle of cheddar cheese and fresh cilantro add irresistible layers of flavor, while the golden, crunchy tortilla strips provide the ultimate finishing touch. Packed with Southwestern-inspired ingredients and ready in just 35 minutes, this colorful salad is as satisfying as it is nutritious. Serve it with a drizzle of creamy ranch for extra indulgence or enjoy it as is for a wholesome, protein-packed meal.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 tablespoon Taco seasoning
- 4 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 cup Canned black beans (rinsed and drained)
- 1 cup Corn kernels (cooked)
- 0.5 medium Red onion
- 0.5 cup Shredded cheddar cheese
- 1 large Avocado
- 2 tablespoons Cilantro (chopped)
- 1 large Lime
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 pieces Corn tortillas
- 0.25 cup Vegetable oil
- 0.5 cup Ranch dressing (optional)
Instructions
Preheat a skillet over medium heat and add 2 tablespoons of olive oil.
Season the chicken breasts evenly with taco seasoning, ensuring all sides are coated.
Cook the chicken in the skillet for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, remove from heat and let the chicken rest for 5 minutes. Slice into thin strips.
While the chicken cooks, wash and chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
Halve the cherry tomatoes, dice the red onion, and cube the avocado. Add them to the salad bowl along with the black beans, corn, shredded cheddar cheese, and chopped cilantro.
Juice the lime over the salad and season with salt and pepper. Toss everything together to combine.
To prepare the crispy tortilla topping, slice the corn tortillas into thin strips.
Heat 0.25 cup of vegetable oil in a small skillet over medium heat. Fry the tortilla strips in batches until golden brown and crispy, about 1-2 minutes per batch. Transfer to a plate lined with paper towels to drain and sprinkle lightly with salt.
Top the salad with the sliced chicken and crispy tortilla strips.
Serve immediately with ranch dressing on the side if desired.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 825 mg | 36% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 6.2 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 924 mg | 20% | |
*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.
