Shredded Chicken Taco Salad
Shredded Chicken Taco Salad is a vibrant and nutritious dish bursting with flavor! This delightful salad combines tender, seasoned chicken with crisp romaine lettuce, sweet cherry tomatoes, creamy avocado, and zesty lime dressing. Perfect for any occasion, whether you’re hosting friends or enjoying a quick weeknight meal. It’s not just visually appealing, but also customizable to suit various dietary preferences. Get ready to impress your taste buds!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tablespoons taco seasoning
- 6 cups fresh romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 large avocado, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup shredded cheese (cheddar or Mexican blend)
- Juice of 2 limes
Instructions
- Season chicken breasts with taco seasoning. In a skillet over medium heat, cook chicken in olive oil for 6–7 minutes per side until fully cooked (165°F). Remove and let rest before shredding.
- Shred the chicken using two forks.
- In a large bowl, combine chopped romaine, shredded chicken, halved cherry tomatoes, black beans, diced avocado, and shredded cheese.
- Drizzle lime juice over the salad and toss gently to coat all ingredients.
- Serve immediately with optional tortilla chips on top for added crunch.
Nutrition
- Serving Size: 1 salad bowl (about 350g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 38g
- Cholesterol: 90mg
Keywords: Substitute chicken with ground beef or grilled vegetables for a vegetarian option. Add jalapeños for extra heat or mix in corn for sweetness. Store leftovers separately in airtight containers to maintain freshness.