Description
A delicious and healthy Chicken Taco Salad topped with a creamy avocado dressing, perfect for a quick meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn, canned or frozen
- 1 avocado
- 1/4 cup Greek yogurt
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
- 1/4 cup cilantro, chopped (optional)
Instructions
- In a large bowl, combine the shredded chicken, romaine lettuce, cherry tomatoes, black beans, and corn.
- In a blender, combine the avocado, Greek yogurt, lime juice, cumin, salt, and pepper. Blend until smooth.
- Pour the creamy avocado dressing over the salad and toss to combine.
- If desired, top with shredded cheese and chopped cilantro before serving.
Notes
- For a spicier kick, add jalapeños to the salad.
- This salad can be made ahead of time; just keep the dressing separate until ready to serve.
- Feel free to customize with your favorite toppings like olives or avocado slices.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg