Description
Experience a fiesta of flavors with this Loaded Chicken Taco Salad! Crisp romaine lettuce is topped with succulent grilled chicken, vibrant cherry tomatoes, creamy avocado, and zesty cheese, all drizzled with a tangy lime-cilantro dressing. Perfect for summer gatherings or a quick weeknight meal, this colorful salad is sure to impress your family and friends. Say goodbye to boring salads—this dish is a celebration on a plate!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tablespoons taco seasoning
- 6 cups fresh romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 avocado, sliced
- ½ cup fresh cilantro leaves, chopped
- Juice of 2 limes
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Season chicken breasts with taco seasoning. Heat oil in a skillet over medium heat and cook chicken for 7-8 minutes per side until golden brown and cooked through. Let rest before slicing.
- While chicken cooks, chop romaine lettuce and halve cherry tomatoes. Slice avocado.
- In a bowl, whisk together sour cream, mayonnaise, garlic powder, lime juice, salt, and pepper until smooth.
- In a large bowl, layer the romaine lettuce as the base followed by black beans, corn kernels, tomatoes, cheese, avocado slices, and cilantro.
- Slice rested chicken and arrange it on top of the salad. Drizzle with dressing and toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Salad
- Method: Skillet cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 salad bowl (approx. 400g)
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 90mg