Description
This Shredded Chicken Taco Salad is a quick and flavorful meal perfect for busy weeknights. Tender, spiced shredded chicken pairs beautifully with fresh vegetables, creamy avocado, and a zesty Greek yogurt dressing. Topped with cheddar cheese and crunchy tortilla chips, this salad offers a satisfying Mexican-inspired twist that’s both healthy and delicious.
Ingredients
Scale
Chicken
- 2 chicken breasts (boneless, skinless)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup chicken broth or water
Salad
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup red onion, thinly sliced
- 1/2 cup black beans, drained and rinsed
- 1 avocado, diced
Dressing & Toppings
- 1/4 cup plain Greek yogurt (or sour cream)
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning (or more to taste)
- Salt and pepper, to taste
- 1/4 cup shredded cheddar cheese (optional)
- 1/4 cup crushed tortilla chips (optional)
Instructions
- Cook the Chicken: Heat olive oil in a skillet over medium heat.
- Season the Chicken: Rub the chicken breasts evenly with chili powder, cumin, paprika, garlic powder, salt, and pepper to infuse bold flavors.
- Cook the Chicken: Place the seasoned chicken in the skillet and cook for 6-8 minutes on each side or until fully cooked with an internal temperature of 165°F (74°C).
- Shred the Chicken: Remove the chicken from heat and let it rest for a few minutes, then shred it using two forks, creating tender strands perfect for the salad.
- Prepare the Dressing: In a small bowl, whisk together Greek yogurt, lime juice, olive oil, taco seasoning, salt, and pepper until smooth and creamy.
- Assemble the Salad: In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, corn, thinly sliced red onion, black beans, and diced avocado.
- Add Chicken: Top the salad mixture with the shredded chicken to complete the protein component of the dish.
- Dress the Salad: Drizzle the creamy dressing over the salad and toss gently to combine all ingredients well.
- Garnish: Sprinkle shredded cheddar cheese and crushed tortilla chips over the top for added texture and flavor, if desired.
- Serve: Serve immediately to enjoy the freshest textures and vibrant flavors of this taco-inspired salad.
Notes
- You can substitute chicken broth with water when cooking the chicken to keep it lighter.
- Feel free to use sour cream instead of Greek yogurt for the dressing if preferred.
- For a spicier kick, increase the chili powder or add some chopped jalapeños to the salad.
- Make sure to cook the chicken thoroughly and check internal temperature for safety.
- This salad is best served fresh but can be kept refrigerated for up to 1 day without dressing.
