Description
A vibrant, flavor-packed salad combining taco-seasoned chicken, fresh vegetables, and bold toppings for a colorful and satisfying meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tbsp taco seasoning (store-bought or homemade)
- 1 tbsp olive oil
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen, patted dry)
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1 cup tortilla chips, lightly crushed
- Optional: lime wedges, sliced jalapeños, sour cream, salsa
Instructions
- Pat chicken breasts dry and season generously with taco seasoning.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes per side until golden and cooked through. Let rest before slicing or shredding.
- Chop romaine lettuce and place in a large salad bowl. Add cherry tomatoes, black beans, and corn.
- Top with shredded cheddar, chopped cilantro, and avocado slices. Add crushed tortilla chips.
- Add sliced or shredded chicken over the salad.
- Optional: Add lime juice, jalapeños, sour cream, or salsa. Toss gently and serve immediately.
Notes
- Use rotisserie chicken to save time—just shred and season with taco seasoning.
- For dairy-free, skip cheese and sour cream or use plant-based alternatives.
- Store components separately to keep the salad fresh for meal prep.
