Chopped Chicken Taco Salad
Recipe by Megan Gundy of What Megan’s Making
- Prep time 15 minutes
- Cook time 15 minutes
- Servings 4
Ingredients
For the Dressing
- 1 cup yogurt, plain Greek
- 1/3 cup milk, buttermilk
- 1 tablespoon fresh squeezed lime juice
- 3 tablespoons chopped cilantro
- 2 tablespoons taco seasoning
For the Salad
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons taco seasoning
- 2 tablespoons olive oil
- 1 head leaf lettuce, chopped
- 1 avocado, chopped into bite-sized pieces
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 pint grape or cherry tomatoes, chopped
- 1 cup cheese, Monterey Jack or Mexican shredded cheese
- tortilla strips or crushed tortilla chips, for topping
Instructions
- Make the dressing: Combine all ingredients in a small bowl and stir until well combined. Taste and adjust lime juice and cilantro as needed. If dressing is too thick, add buttermilk one teaspoon at a time until desired consistency is reached. Refrigerate until ready to serve.
- Make the salad: Season the chicken on both sides with the taco seasoning. Heat a large skillet over medium-high heat and add the olive oil. Add chicken to the pan and cook on both sides until the outside is golden brown and the chicken is cooked through. Remove chicken to a cutting board and slice into strips.
- To build the salad, heap the chopped lettuce on a large platter. Sprinkle the chicken over top. Add the avocado, beans, corn, tomatoes and shredded cheese. Drizzle the dressing on top and sprinkle on the tortilla strips or crushed tortilla chips. Serve immediately.
Nutritional Information
- Serving size: 1 large salad
- Calories: 800
- Carbohydrate: 39g (13%)
- Protein: (0%)
- Total Fat: 32g (49%)
- Saturated Fat: 11g (55%)
- Trans Fat: 0g
- Cholesterol: 290mg (97%)
- Sodium: 660mg (28%)
- Dietary Fiber: 11g (44%)
- Calcium: 35%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
