Chicken Taco Salad
This Chicken Taco Salad is a quick and delicious recipe that's perfect for a family dinner. Easy to prepare and packed with flavor, it's sure to be a hit with everyone.
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 wooden spoon or spatula
- 1 set measuring cups and spoons
- 4 salad plates
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 tablespoon olive oil
- 1 packet taco seasoning (about 1 ounce)
- 1 can black beans, rinsed and drained (15 ounces)
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 whole avocado, diced
- ½ cup shredded cheddar cheese
- ¼ cup fresh cilantro, chopped
- ½ cup salsa
- ¼ cup sour cream (optional)
- to serve as desired tortilla chips (for serving)
Instructions
- In a large skillet over medium heat, add the olive oil. Once hot, add the shredded chicken.
- Sprinkle the taco seasoning over the chicken and stir to coat evenly. Cook for about 5-7 minutes, until the chicken is heated through and well mixed with the seasoning.
- While the chicken cooks, in a mixing bowl, combine the black beans, corn, romaine lettuce, cherry tomatoes, avocado, cheddar cheese, and cilantro. Toss gently to combine.
- Once the chicken is ready, add it to the salad mixture and toss again until everything is well distributed.
- Serve the salad on individual salad plates. Drizzle with salsa and, if desired, add a dollop of sour cream. Top with tortilla chips for added crunch.
- You can substitute the chicken with ground turkey or beef if preferred.
- For a vegetarian version, replace the chicken with roasted chickpeas or omit the meat.
- This salad is best served fresh, but leftovers can be stored in the refrigerator for up to two days.
Notes
You can substitute the chicken with ground turkey or beef if preferred.
For a vegetarian version, replace the chicken with roasted chickpeas or omit the meat.
You can customize the toppings according to your taste; for example, you might want to add jalapeños or other vegetables.
This salad is best served fresh, but leftovers can be stored in the refrigerator for up to two days.