Description
This Shredded Chicken Taco Salad is a vibrant, protein-packed meal perfect for a quick lunch or dinner. Tender chicken breasts are seasoned with classic taco spices and cooked to juicy perfection, then shredded and combined with fresh romaine lettuce, cherry tomatoes, corn, black beans, avocado, and a creamy lime-infused Greek yogurt dressing. Topped with optional shredded cheddar cheese and crunchy tortilla chips, this salad delivers a satisfying blend of flavors and textures with minimal cooking time.
Ingredients
Scale
Chicken
- 2 chicken breasts (boneless, skinless)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup chicken broth or water
Salad
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup red onion, thinly sliced
- 1/2 cup black beans, drained and rinsed
- 1 avocado, diced
Dressing and Toppings
- 1/4 cup plain Greek yogurt (or sour cream)
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning (or more to taste)
- Salt and pepper, to taste
- 1/4 cup shredded cheddar cheese (optional)
- 1/4 cup crushed tortilla chips (optional)
Instructions
- Cook the Chicken: Heat olive oil in a skillet over medium heat to prepare for cooking the chicken breasts.
- Season the Chicken: Rub the chicken breasts evenly with chili powder, ground cumin, paprika, garlic powder, salt, and pepper to infuse them with classic taco flavors.
- Cook the Chicken Thoroughly: Place the seasoned chicken breasts in the hot skillet and cook for 6-8 minutes on each side until fully cooked through and the internal temperature reaches 165°F (74°C).
- Rest and Shred the Chicken: Remove the chicken from heat and let it rest for a few minutes to retain juiciness, then shred it finely using two forks.
- Prepare the Dressing: In a small bowl, whisk together Greek yogurt, lime juice, olive oil, taco seasoning, salt, and pepper until the dressing is smooth and creamy.
- Assemble the Salad Base: In a large mixing bowl, combine chopped romaine lettuce, halved cherry tomatoes, corn kernels, thinly sliced red onion, drained black beans, and diced avocado.
- Add the Shredded Chicken: Top the mixed salad ingredients with the shredded chicken evenly.
- Add Dressing and Toss: Drizzle the prepared creamy dressing over the salad and gently toss all components to combine flavors well.
- Optional Garnishes: Sprinkle shredded cheddar cheese and crushed tortilla chips on top for added texture and a burst of flavor.
- Serve Immediately: Serve the taco salad fresh and enjoy a wholesome, flavorful meal.
Notes
- You can substitute chicken broth with water when cooking the chicken for a lighter option.
- For a spicier salad, add extra chili powder or a dash of hot sauce to the dressing.
- Use canned corn and black beans for convenience, just be sure to drain and rinse them thoroughly.
- The shredded cheddar cheese and crushed tortilla chips are optional but add great texture and flavor if included.
- To make this recipe gluten-free, ensure taco seasoning and tortilla chips are certified gluten-free.
- Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 3 days.
