Chicken Taco Salad
people
This Chicken Taco Salad is packed with fresh veggies and protein! Taco-seasoned chicken is cooked in a zesty cilantro lime sauce, then tossed in a spinach salad loaded with beans, avocado and corn. A hearty helping of cheese, salsa and tortilla strips make this the best taco salad ever!
Equipment
- 1 large bowl or serving platter
Ingredients
- 1 pound ground chicken
- 3 tablespoons homemade taco seasoning
- ¼ cup water
- half lime juice
- 2 tablespoons chopped fresh cilantro plus additional for garnish, if desired
- 5 cups baby spinach
- 15 ounces low sodium black beans drained and rinsed
- 1 cup frozen corn thawed (can use fresh!)
- 1 orange pepper seeded and sliced
- ⅓ cup sliced red onion
- ½ cup halved cherry tomatoes
- 1 avocado diced
- 1 cup Mexican Style Shredded Cheese
- 1 cup chunky salsa or regular
- ½ cup tortilla strips
- sour cream, sliced jalapeños if desired
Instructions
- Cook the chicken in a large skillet over medium heat. Add the taco seasoning, water, lime juice, and cilantro. Cover and cook for 5 minutes.
- Place the spinach onto a large platter. Add half the black beans, corn, pepper, onion, tomatoes, and cheese.
- Evenly distribute the seasoned chicken over the top. Cover with remaining black beans, corn, pepper, onion, tomatoes and cheese.
- Top with salsa, tortilla strips.
- Serve with sour cream and slice jalapeños.
Nutrition
Serving: 1person | Calories: 566kcal | Carbohydrates: 53g | Protein: 41g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 948mg | Potassium: 1879mg | Fiber: 17g | Sugar: 6g | Vitamin A: 5286IU | Vitamin C: 64mg | Calcium: 428mg | Iron: 5mg