Chicken Taco Salad

Name: Chicken Taco Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1.5 lbs. boneless skinless chicken thighs; 3 Tbsp olive oil; 2 Tbsp fresh lime juice; 4 tsp chili powder; 2 tsp ground cumin; 2 tsp minced garlic; 1 1/2 tsp Salt; 1 tsp black pepper; 1 can black beans; 1 ear fresh corn; 3/4 cup fresh salsa; 1/3 cup chopped cilantro; 6 cups chopped romaine lettuce; 4 oz. corn tortilla chips; 1 cup shredded cheddar cheese; 1 1/2 cups grape tomates; 1 avocado; 1/2 cup chopped red onion; 1/2 cup sour cream; Mexican hot sauce

User Reviews

5.0

3 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Course
Main Course
Cuisine
Mexican

Chicken Taco Salad

Iris Warren

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A fully loaded taco salad! Made with marinated pan seared chicken, nutritious fresh veggies, crispy tortilla chips, and all the best toppings. It's brimming with goodness and completely delicious!

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Ingredients

Servings

Taco salad filling

1.5 lbs. boneless skinless chicken thighs, trimmed of excess fat
3 Tbsp olive oil, divided
2 Tbsp fresh lime juice
4 tsp chili powder, divided
2 tsp ground cumin
2 tsp minced garlic
1 1/2 tsp Salt, then to taste
1 tsp black pepper
1 can black beans, drained and rinsed
1 ear fresh corn, husked and kernels cut from cobs, or 1 cup frozen corn
3/4 cup fresh salsa, homemade or store-bought
1/3 cup chopped cilantro

For the salad

6 cups chopped romaine lettuce
4 oz. corn tortilla chips (white, yellow or blue)
1 cup shredded cheddar cheese or Monterey jack cheese
1 1/2 cups grape tomates, halved or 2 roma tomatoes, chopped
1 avocado, chopped
1/2 cup chopped red onion
1/2 cup sour cream
Mexican hot sauce, to taste

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Instructions

In a large mixing bowl whisk together 2 Tbsp lime juice, 2 Tbsp olive oil, 3 tsp chili powder, the cumin, garlic, 1 1/2 tsp salt (or to taste) and pepper.
Add chicken to the mixture and toss well to evenly coat. Cover and refrigerate 1 hour and up to 24 hours.
Preheat a cast iron skillet over medium-high heat. Drizzle in 1/2 Tbsp olive oil. Add chicken in a single layer leaving space between the thighs.
Cook until golden brown on bottom, about 6 minutes. Turn chicken and continue to cook until center registers 165 degrees on each pieces, about 6 minutes longer. Transfer to a plate and let rest 5 minutes before cutting into small pieces.
Meanwhile clean skillet of any burnt bits then return to medium-high heat. Add remaining 1/2 Tbsp olive oil and saute corn for 2 minutes. Add black beans, salsa and remaining 1 tsp chili powder and season with salt to taste. Cook about 2 minutes to warm through then remove from heat and toss in cilantro.
To plate taco salad to four individual plates or pasta style bowls evenly divide lettuce, chips, bean filling mixture, chicken, cheese, tomatoes, avocado, red onion, sour cream, and serve with hot sauce.