Layered Loaded Chicken Taco Salad
User Reviews
5.0
9 reviews
Excellent
Layered Loaded Chicken Taco Salad
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Juicy chicken, avocado, tomatoes, corn, black beans, cheese, tortilla chips, and more in this LOADED salad that's EASY and ready in 15 minutes!! A creamy lime-cilantro dressing adds tons of FLAVOR!!
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Ingredients
Chicken and Salad
- 2 tablespoons olive oil
- about 1 1/4 pounds boneless skinless chicken breasts cut into bite-sized pieces
- one 1.25-ounce packet taco seasoning divided (I use reduced sodium, medium heat)
- 6 cups one 9-ounce bag romaine lettuce, divided
- 1 ½ cups seasoned tortilla chips crushed (I crush Doritos in my palm), divided
- one 15-ounce can black beans drained and rinsed (I used no-salt added)
- 1 ¼ cups corn fresh, frozen, or canned that’s been drained
- 2 small/medium Roma tomatoes or 1 cup cherry tomatoes I used a mixture of both
- 1 cup shredded cheese I use a Mexican cheese blend
- 1 medium Hass avocado peeled and diced small
- 1 or 2 green onions sliced into thin rounds
Creamy Lime-Cilantro Dressing
- ½ cup mayonnaise lite okay
- ¼ cup sour cream lite okay, plain Greek yogurt may be substituted
- 3 to 4 tablespoons lime juice or as necessary for flavor and consistency
- ¼ cup cilantro leaves minced
- ½ teaspoon granulated sugar optional and to taste
Instructions
Chicken and Salad:
- To a large skillet, add the olive oil, chicken, evenly sprinkle with 1 heaping tablespoon taco seasoning, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Tip – If you prefer your chicken more saucy, add about 1/2 cup water about 2 minutes into the cooking process. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
- Allow chicken to rest in pan off the heat while you assemble the salad.
- To a large trifle bowl (substitute with your favorite large bowl and/or simply place ingredients on a large platter like this salad), add about 4 cups lettuce, half the chips, black beans, corn, tomatoes, remaining lettuce, chicken plus cooking juices from the pan if desired, cheese, avocado, green onions, and remaining tortilla chips; set aside.
Creamy Lime-Cilantro Dressing:
- To a small bowl, add the mayo, sour cream, lime juice, 1 heaping tablespoon taco seasoning, and whisk to combine.
- Add the cilantro and stir to incorporate. Add additional lime juice to thin out dressing if desired.
- Taste dressing and depending on how much lime juice was used, add sugar to taste. Evenly drizzle dressing over salad to taste and toss.
Notes
- Storage: Salad is best fresh. Extra dressing will keep airtight for up to 5 days in the fridge and makes a great veggie dip.
- Adapted from Loaded Chicken Taco Salad with Creamy Lime-Cilantro Dressing.
Nutrition Information
Show Details
Serving
1
Calories
1004kcal
(50%)
Carbohydrates
64g
(21%)
Protein
66g
(132%)
Fat
54g
(83%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
36g
Trans Fat
1g
Cholesterol
168mg
(56%)
Sodium
2028mg
(85%)
Fiber
18g
(72%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1004 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 1004kcal | 50% |
| Carbohydrates | 64g | 21% |
| Protein | 66g | 132% |
| Fat | 54g | 83% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 36g | 212% |
| Trans Fat | 1g | 50% |
| Cholesterol | 168mg | 56% |
| Sodium | 2028mg | 85% |
| Fiber | 18g | 72% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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