Chopped Chicken Taco Salad Recipes

BEST CHICKEN TACO SALAD RECIPE

Best Chicken Taco Salad Recipe image

This chicken salad recipe is so easy to make and full of flavor. Cooked chicken breast is mixed with black beans, corn and a tonne of veggies for a hearty salad main course. A salsa dressing ties the dish together for a delicious and tasty Mexican salad.

Provided by Becky Hardin

Categories Salad

Time 20m

Number Of Ingredients 19

Ingredients

8 ounces chicken breasts
3 tablespoons canola oil (divided)
1 teaspoon chili seasoning
1 teaspoon taco seasoning
Kosher salt & freshly ground black pepper (to taste)
1 head romaine lettuce (cleaned, dried and chopped)
14.5 ounces fire roasted corn (1 can, drained)
11.5 ounces pinto or black beans (1 can, drained)
2.25 ounces sliced black olives (1 can, drained)
½ red onion (thin-sliced)
1 avocado (peeled, pitted and sliced)
1 cup chopped cherry or Glory tomatoes (cut into ¼ths)
1 lime (cut in-half)
½ cup shredded cheddar of Mexican blend cheese
2 tablespoon freshly chopped cilantro
2 ounces Cotija or Queso Fresco cheese (Mexican crumbling cheese)
Tortilla chips
¼ cup sour cream
¼ cup salsa

Steps:

Heat 2 tablespoons oil in a grill pan (or skilleset over medium heat. While the oil heats, dry the chicken breasts and brush them with the remaining 1-tablespoon oil. Liberally season the breasts with chili seasoning, taco seasoning, salt & black pepper. Place the breasts in the hot skillet and cook until the underside is golden brown and beginning to crisp (5-7 minutes). Flip the breasts over and cook until the internal temperature reaches 162°F on a meat thermometer. Transfer the breast to plate; set aside.
The salad can be plated as individual servings or as one large serving to be shared.
Place the chopped lettuce in a bowl (or serving platteand arrange the corn, beans, black olives, onion, avocado and tomatoes on top. Drizzle the avocado with juice from ½ lime. Thinly slice the chicken breasts and carefully place the chicken breasts on top of the salad. Drizzle the entire salad with the remaining ½ lime. Sprinkle with the shredded cheese and cilantro. Add the crumbled Cotija cheese and drizzle with Taco Salad Dressing.
Stir together the salsa and sour cream. Add a bit of canola oil if you'd like to thin a bit.
Serve with tortilla chips and...
Enjoy!

Nutrition Facts : Calories 595 kcal, Carbohydrate 58 g, Protein 30 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 57 mg, Sodium 563 mg, Fiber 18 g, Sugar 10 g, ServingSize 1 serving

TASTY TACO CHOPPED SALAD

Tasty Taco Chopped Salad image

My friends and I love Mexican food, but we also try to eat healthy. My mom taught me how to make this tasty taco salad for my friends. -Matthew Smith, Knippa, Texas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 pound lean ground beef (90% lean)
1 envelope reduced-sodium taco seasoning
2/3 cup water
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 head iceberg lettuce, chopped (about 8 cups)
1 cup shredded Colby-Monterey Jack cheese
1 large tomato, chopped
2 cups corn chips
1/2 cup Catalina salad dressing

Steps:

In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning, water and beans; bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until thickened, stirring occasionally., Place remaining ingredients in separate bowls; combine with beef mixture as desired.

Nutrition Facts : Calories 471 calories, Fat 25g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 1193mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 5g fiber), Protein 24g protein.