Taco Chicken Salad
A flavorful taco-inspired salad with juicy chicken, crunchy tortilla chips, and fresh veggies, all tied together with a creamy dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 1 cup crushed tortilla chips
- 2 cups mixed vegetables (lettuce, diced tomatoes, bell peppers)
- 1/2 cup creamy taco salad dressing
Instructions
- Shred the Chicken by removing skin and breaking it into bite-sized pieces.
- Prep Your Veggies by washing and chopping them into bite-sized pieces.
- Combine Ingredients in a large bowl and gently toss together.
- Add Cheese and Dressing over the top.
- Toss It All Together until well-coated.
- Top with Tortilla Chips just before serving.
Notes
For added flavor, sprinkle fresh cilantro on top before serving. Serve in halved avocado shells or taco shells for a fun twist.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 50mg
Keywords: taco salad, chicken salad, summer salad, Mexican food, easy salad recipe