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Healthy Chicken Taco Salad Bowl Ready in Just 30 Minutes

Tex-Mex Inspired Salad · Easy Lunch or Dinner · Fresh, Flavorful, and Protein-Packed
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course Salad
Cuisine: Tex-Mex
Calories: 430
Ingredients Method

Ingredients
  

  • For the Taco Chicken
  • 1 pound boneless skinless chicken breast or thighs
  • 1 tablespoon olive oil
  • 2 tablespoons taco seasoning
  • 2 tablespoons water
  • Juice of ½ lime
  • For the Salad
  • 1 large head romaine lettuce chopped
  • 2 cups iceberg lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 cup sweet corn kernels
  • 1 can black beans drained and rinsed
  • 1 avocado diced
  • ¼ cup red onion thinly sliced
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1 cup tortilla strips or crushed tortilla chips
  • Fresh cilantro chopped
  • Creamy Lime Dressing
  • ½ cup sour cream or Greek yogurt
  • 2 tablespoons mayonnaise
  • Juice of 1 lime
  • 1 teaspoon taco seasoning
  • 1 tablespoon chopped cilantro
  • Salt and pepper to taste

Method
 

  1. icken and cook until browned and fully cooked through. Sprinkle with taco seasoning and water, then stir to coat evenly.
  2. Finish with fresh lime juice and set aside to cool slightly.
  3. Step 2: Prepare the Dressing
  4. In a small bowl, whisk together the sour cream, mayonnaise, lime juice, taco seasoning, cilantro, salt, and pepper.
  5. Refrigerate until ready to serve.
  6. Step 3: Build the Salad Base
  7. In a large serving bowl, combine the romaine lettuce, iceberg lettuce, tomatoes, corn, black beans, red onion, and cheese.
  8. Step 4: Add the Chicken
  9. Slice or chop the cooked chicken and arrange it over the salad.
  10. Step 5: Finish with Toppings
  11. Add diced avocado, tortilla strips, and fresh cilantro.
  12. Step 6: Dress and Serve
  13. Drizzle with the creamy lime dressing just before serving and toss gently to combine.