Description
A delicious and healthy chicken taco salad topped with fresh ingredients and a zesty dressing.
Ingredients
Scale
- 2 cups cilantro
- 3 limes
- 1–1/2 tablespoons diced jalapeño
- 1/4 cup olive oil
- 3 tablespoons rice vinegar
- 1 tablespoon Dijon-style mustard
- 2 teaspoons granulated sugar
- Salt and pepper to taste
- 1 pound ground chicken
- 1 red onion (divided)
- 1 to 2 cloves garlic (minced)
- 1 (1-ounce) packet taco seasoning
- 8 cups romaine lettuce
- 1 (15-ounce) can black beans
- 1 cup fresh corn
- 1 large avocado
- 1–1/4 cups cherry tomatoes
- 1/2 cup extra sharp Cheddar cheese
Instructions
- Combine all the dressing ingredients except for the olive oil in a blender or food processor. Add salt and pepper to taste (about 1/2 teaspoon salt and pepper) and pulse until combined. Drizzle in olive oil while pulsing until emulsified. Adjust seasonings to personal preference.
- Add olive oil to a large cast-iron skillet over medium-high heat. Once shimmering, add in 1 cup finely diced red onion and 1-1/2 teaspoons minced garlic. Cook until tender, about 5 minutes. Reduce heat if it starts to burn.
- Add ground chicken and cook for 6–8 minutes or until cooked through. Stir in taco seasoning and season with salt. Remove from heat and cover to keep warm.
- Wash and chop the romaine lettuce, cutting into ribbons and halving them. Ensure the lettuce is dry using a salad spinner.
- Prepare the remaining ingredients: thinly slice the other quarter of the red onion, drain and rinse black beans, prepare corn, halve cherry tomatoes, and shred the cheese. Add to the salad.
- If serving immediately, pour the dressing over the salad, toss, and enjoy! Garnish with additional lime wedges and cilantro.
Notes
- Note 1: Adjust the amount of lime juice and zest according to taste.
- Note 2: Red onion can be used raw or sautéed in the recipe.
- Note 3: Taco seasoning can be adjusted based on personal heat preference.
- Note 4: Fresh corn can be substituted with canned or frozen corn.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 75mg