Loaded Chicken Taco Salad with Creamy Lime-Cilantro Dressing
User Reviews
4.5
Loaded Chicken Taco Salad with Creamy Lime-Cilantro Dressing
Description
The Loaded Chicken Taco Salad combines cooked chicken breast pieces seasoned with taco seasoning, crisp romaine lettuce, diced tomatoes, sweet corn, black beans, creamy avocado, shredded cheese, and crushed seasoned tortilla chips. These ingredients together provide a variety of textures and flavors—tender chicken, fresh vegetables, creamy avocado, and a crunchy element from the chips.
The salad is finished with a creamy dressing made from mayonnaise, sour cream, lime juice, minced cilantro, and taco seasoning, creating a tart and herby component that enhances the salad's components. This dressing can be adjusted for thickness and flavor by varying the lime juice and sugar levels.
This salad serves well as a light but filling meal with a mix of protein, vegetables, and some crunch. The extra dressing stores well in the refrigerator and can double as a dip for veggies, making it practical for meal prep or snacks.
Ingredients
Chicken Taco Salad
- 2 tablespoons olive oil
- 1 ¼ pounds chicken breast cut into bite-sized pieces, boneless skinless
- 1.25- ounce taco seasoning divided (I use reduced sodium, medium heat, packet
- 4 cups romaine lettuce
- 1 tomato diced (I use vine-ripened; Roma or cherry tomatoes may be substituted, or 2 medium
- ½ cup corn drained (fresh or frozen may be substituted, canned
- ½ cup black beans drained and rinsed, canned
- 1 avocado peeled and diced, Hass, medium
- 1 cup cheese I use a monterey Jack and cheddar blend, shredded
- 1 cup tortilla chips crushed (I crush Doritos in my palm, seasoned
Taco Salad 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 minced, leaves
- ½ teaspoon granulated sugar optional and to taste
Instructions
- 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. 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 platter, add the lettuce, and evenly sprinkle with the tomatoes, corn, black beans, avocado, cheese, tortilla chips, and chicken; set aside.
- 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.
Notes
- Extra creamy lime-cilantro dressing keeps airtight in the fridge for up to 5 days and works as a veggie dip.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 542kcal | 27% |
| Carbohydrates | 19g | 6% |
| Protein | 37g | 74% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 23g | 135% |
| Cholesterol | 112mg | 37% |
| Sodium | 838mg | 35% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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