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!
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1 large bowl or serving platter
1 Large skillet
1 pound ground chicken
3 tablespoonshomemade taco seasoning
2tablespoonschopped fresh cilantroplus additional for garnish, if desired
15ounceslow sodium black beansdrained and rinsed
1cupfrozen cornthawed (can use fresh!)
1 orange pepperseeded and sliced
⅓cupsliced red onion
½cuphalved cherry tomatoes
1 avocado diced
1 cupMexican Style Shredded Cheese
1 cupchunky salsaor regular
sour cream, sliced jalapeñosif desired
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.