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–+ servings
Isabella

Taco Chicken Salad: Unleash Bold Flavors Today!

A vibrant and flavorful Taco Chicken Salad that combines shredded chicken, black beans, corn, and fresh vegetables, topped with a zesty dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked chicken shredded
  • 1 cup black beans rinsed and drained
  • 1 cup corn frozen or canned (drained)
  • 1 cup cherry tomatoes halved
  • 1 cup shredded lettuce
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1 avocado diced
  • 1/2 cup salsa
  • 1/4 cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Method
 

  1. In a large bowl, combine the shredded chicken, black beans, corn, cherry tomatoes, shredded lettuce, cheddar cheese, red onion, and cilantro.
  2. In a separate small bowl, mix together the salsa, sour cream, lime juice, chili powder, salt, and pepper until well combined.
  3. Pour the dressing over the chicken mixture and toss gently to coat all ingredients evenly.
  4. Gently fold in the diced avocado.
  5. Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 600mgFiber: 5gSugar: 3g

Notes

  • For a spicier kick, add diced jalapeños or a dash of hot sauce to the dressing.
  • Substitute ground turkey or beef for the shredded chicken for a different flavor profile.

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