• facebook
  • instagram
  • pinterest
  • mail
Island Bakes
  • Home
  • Recipes
  • About
  • Contact
January 26, 2015

Chicken Taco Salad

Jump to Recipe
Taco Salad

For some strange reason, I have never been big into the taco salads. Perhaps the idea of eating greasy hamburger in a salad isn’t very appealing. Don’t get me wrong, I love me some taco meat, but in a taco. All I can imagine is the lettuce getting wilted, warm and greasy. But maybe that’s what makes them so appealing? I don’t know.

A few weeks ago, I had an “aha!” moment. Why not use seasoned chicken in place of the hamburger! I know that I am way behind on the taco salad wagon. But, when I menu planned, I was SO excited to make taco salad. I de-boned a couple of chicken breasts that I have stored in our freezer, seasoned them, and cooked them up. The chicken mixed in with loads of veggies, served with corn chips, was the perfect meal in my books. It was exactly what I was looking for. I mixed up a little tomato and lime dressing to drizzle over. Delicious! I couldn’t wait to have it again for lunch the next day.

The chicken makes this meal that much healthier. But, if you want even healthier, bake the chicken instead of pan frying.


Island Bakes Original

Continue to Content
Chicken Taco Salad

Chicken Taco Salad

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Seasoned chicken mixed with your favorite vegetables makes your new favorite taco salad. Healthy, incredibly satisfying and filling. 

Ingredients

For the chicken

  • 2-3 boneless chicken breasts
  • 1/4 cup grapeseed or vegetable oil
  • 3 Tablespoons unsalted butter
  • about 1/2 teaspoon each ground cumin, chili powder, garlic powder
  • salt and pepper

For the dressing

  • 1 large tomato, cored, seeded and roughly chopped
  • 2 Tablespoons olive oil
  • 1 1/2 teaspoons lime juice
  • pinch of salt
  • pinch of sugar
  • 1/4 teaspoon parsley
  • 1/8 teaspoon ground cumin

For the salad

  • 9 oz. romaine lettuce, roughly chopped
  • 1/2 cup frozen corn, cooked and cooled
  • 1 tomato, cored, seeded and diced
  • 2 avocados, diced
  • 2 large carrots, peeled and shredded
  • 1/2 large cucumber, peeled (if not organic), and diced
  • 4 oz. sharp cheddar cheese, shredded
  • corn chips for serving, or broken taco shells

Instructions

  1. Season each side of the chicken breasts with the all spices and salt and pepper (I just do a healthy sprinkling of each). In a large pan over medium-high heat, melt the butter in the oil. Once the butter is melted, place the chicken breasts in the pan. Cook the chicken until golden brown on both sides and completely cooked through, about 8-10 minutes per side. If the chicken starts to burn, turn the heat down and cover. Place the chicken on a cutting board and let cool slightly before dicing.
  2. To make the dressing, place all of the ingredients in a food processor. Process until smooth. Pour the dressing into a small pitcher or jar, cover, and place in the refrigerator until ready to use.
  3. To assemble the salad, spread the chopped lettuce on a large platter or bowl. Gently mix in the corn, tomato, avocado, carrots, cucumber, and diced chicken. Sprinkle the shredded cheese over the top. Scoop the salad into individual bowls. Crush chips over the salad and drizzle dressing over the top. Serve.

Did you make this recipe?

tag @islandbakes on Instagram

© Island Bakes

Post navigation

Chocolate Fudge Brownies with Whipped Peanut Butter Frosting
Triple Vanilla Scones

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

About Lydia

Thanks for stopping by! I'm Lydia and I live on a small island off the coast of Maine. As a mother of three, and an enthusiastic baker, I spend a lot of time in the kitchen. I hope you'll stop in and find some favorite recipes. From simple weeknight meals to hearty salads and indulgent desserts, there is a little bit of everything for all levels of cooking skills.

  • facebook
  • instagram
  • pinterest
  • mail

Categories

Current Favorites

  • Baked Lemon Curd Filled Donuts
  • Toasted Almond Cake
  • Strawberry Shortcake Cake
  • Lemon Blueberry Scones

Sign up to receive the latest recipes

Currently on Instagram

…

Get all the latest recipes

⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸

Connect with Lydia

  • Home
  • Recipes
  • About
  • Contact

⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸

Facebook
Pinterest
Instagram
Copyright © 2021 • Island Bakes