Weight Watchers Chicken Taco Salad
Satisfy your cravings with this vibrant and healthy Weight Watchers Chicken Taco Salad, a guilt-free twist on a Tex-Mex favorite that's perfect for busy weeknights or light lunches. Packed with lean, taco-seasoned chicken breast, crisp romaine lettuce, juicy cherry tomatoes, hearty black beans, and sweet corn kernels, this salad delivers bold flavors and wholesome nutrition. A sprinkle of low-fat Mexican cheese blend and crushed tortilla chips adds just the right amount of indulgence, while the tangy lime-yogurt dressing infused with cilantro ties it all together beautifully. Ready in just 30 minutes and optimized for Weight Watchers points, this crowd-pleasing recipe is as satisfying as it is simple, offering a perfect way to enjoy Tex-Mex without sacrificing your health goals.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 1 tablespoon olive oil
- 2 teaspoons taco seasoning
- 4 cups romaine lettuce
- 1 cup cherry tomatoes, halved
- 0.5 cup canned black beans, rinsed and drained
- 0.5 cup corn kernels, cooked
- 0.5 cup low-fat shredded Mexican cheese blend
- 0.5 cup tortilla chips, lightly crushed
- 2 tablespoons lime juice
- 3 tablespoons fat-free plain Greek yogurt
- 2 tablespoons cilantro, chopped
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat a skillet over medium heat and add the olive oil.
Sprinkle the chicken breasts with 1 teaspoon of taco seasoning per side. Place the chicken breasts in the skillet and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes.
While the chicken rests, prepare the salad base by combining romaine lettuce, cherry tomatoes, black beans, corn, and shredded cheese in a large mixing bowl.
In a small bowl, whisk together the lime juice, Greek yogurt, chopped cilantro, salt, and black pepper to create the dressing.
Slice the cooked chicken breasts into thin strips.
Divide the salad base into four bowls. Top each bowl with sliced chicken and a sprinkle of crushed tortilla chips.
Drizzle the dressing over each salad and serve immediately.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 2726 mg | 119% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 12.4 g | ||
| Protein | 147.0 g | 294% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 657 mg | 51% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2305 mg | 49% | |
*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.
