A delicious & easy chicken taco salad recipe with a flavorful creamy dressing, colorful vegetables and crunchy tortilla chips.
ingredient
- 1 teaspoon paprika, sweet or smoked
- ¾ teaspoons cumin
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon coriander
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 pound boneless skinless chicken breast, 2 pieces
- ¼ teaspoon chili powder
- 5 teaspoons olive oil, divided
- ½ cup sour cream, or plain greek yogurt
- ½ cup salsa
- 2 teaspoons chicken taco seasoning, reserved from above
- 8 cups romaine lettuce, ½” thick slices
- 1 cup cherry tomatoes, halved
- 1 medium avocado, ½” dice (1 cup)
- ¾ cup corn kernels, canned or grilled
- ¾ cup black beans, canned, rinsed and drained
- ½ cup cheddar cheese, or Monterey Jack
- ½ cup crushed corn tortilla chips
- ¼ cup diced red onion, ¼” dice
- ¼ cup cilantro leaves
Directions
- Prepare the Chicken – Place one of the chicken pieces between two plastic sheets or in a large plastic bag. Flatten with a meat tenderizer to an even thickness, about ½-inch thick. Repeat with the remaining piece.
- Make the Taco Seasoning – In a small bowl, combine paprika, cumin, salt, pepper, coriander, oregano, garlic powder, onion powder, and chili powder. Reserve 2 teaspoons to use for the salad dressing.
- Season the Chicken – Season both sides of the chicken with the remaining taco seasoning mixture. Drizzle about ½ teaspoon of olive oil on both sides, rubbing onto the surface to coat evenly.
- Cook the Chicken – Heat a large skillet or grill pan over medium heat. Add 1 tablespoon olive oil, and heat until shimmering but not smoking. Add the chicken and cook until golden brown, about 5 to 8 minutes.
- Flip and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), on a meat thermometer, about 5 to 8 minutes. Reduce the heat if the surface is browning too quickly. Transfer to a clean plate to rest for 10 minutes.
- Slice the Chicken – Slice the meat against the grain. If desired, chop into cubes. Set aside or refrigerate until ready to serve.
- Make the Dressing – In a medium bowl, combine sour cream, salsa, and 2 teaspoons of reserved taco seasoning. To thin, whisk in water in 1 teaspoon increments until you reach the desired consistency.
- Dress the Salad – Add the lettuce to a large bowl and ¼ cup of dressing. Gently toss to combine.
- To Serve – Top with tomatoes, avocado, corn, beans, cheese, chips, red onion, and cilantro. Serve with the remaining dressing on the side.
Related Recipes
