Simple Chicken Taco Salad

A super simple Chicken Taco Salad is ready in 30 minutes and packed with fibre, 30 grams of protein per serving, and healthy fats. This gluten-free salad is tossed in zesty lime juice and olive oil and topped with crunchy tortilla chips.

Ingredients you will need

For the chicken

• 1 boneless, skinless chicken breast
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp oregano
• 1/4 tsp sea salt
• 1 1/2 Tbsp hot water
• 2 Tbsp olive oil

For the salad

• 2 cups leafy greens
• 1/2 cup black beans
• 1/2 avocado, diced
• 1 roma tomato, diced
• 1 lime, juiced
• 6 Tbsp olive oil
• 6 tortilla chips, crumbled

How to make Chicken Taco Salad

1. Preheat the oven to 400F
2. Mix the spices together with the hot water and coat the chicken on both sides. Drizzle with olive oil and roast for 30 minutes
3. While the chicken is roasting, dice the avocado and tomato and add them to a big bowl with the leafy greens and black beans. Toss everything with lime juice and olive oil
4. When the chicken is cooked, use two forks to pull the chicken apart until it is shredded up. Make sure you keep in all the juices and seasoning. Add the chicken to the tossed salad and top with crushed corn tortilla chips when ready to serve

If you love this flavour, try these recipes next

If you love simple, Mexican or Tex Mex dishes, give my Cheesy Chicken and Peppers Skillet, Southwest Salad, Chicken Fajitas on a Sheetpan, low carb Zucchini Enchiladas, and my Low Carb Taco Bowls a try. You can add all these recipes to your weekly meal plan and generate a grocery list on my meal planning app to take less stress off your plate.

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Simple Chicken Taco Salad

A super simple Chicken Taco Salad is ready in 30 minutes and packed with fibre, protein, and healthy fats. Tossed in zesty lime juice and olive oil and topped with crunchy tortilla chips.

Course Menopause Mains, Menopause Salads

Cuisine Mexican

Keyword 30 minute meals, black beans, quick meals

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 2

Calories 833kcal

Author Jen Casey, Holistic Nutritionist

Ingredients

For the chicken

• 1 chicken breast
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp oregano
• 1/4 tsp sea salt
• 1 1/2 Tbsp hot water
• 2 Tbsp olive oil

For the salad

• 2 cups leafy greens
• 1/2 cup black beans
• 1/2 avocado diced
• 1 roma tomato diced
• 1 lime juiced
• 6 Tbsp olive oil
• 6 tortilla chips crumbled

Instructions

• Preheat the oven to 400F
• Mix the spices together with the hot water and coat the chicken on both sides. Drizzle the chicken with olive oil and roast for 30 minutes
• While the chicken is roasting, dice the avocado and tomato and add them to a big bowl with the leafy greens and black beans. Toss everything with lime juice and olive oil
• When the chicken is cooked, use two forks to pull the chicken apart until it is shredded up. Make sure you keep in all the juices and seasoning. Add the chicken to the tossed salad and top with crushed tortilla chips when ready to serve

Nutrition

Calories: 833kcal | Carbohydrates: 28g | Protein: 31g | Fat: 69g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 47g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 479mg | Potassium: 1046mg | Fiber: 10g | Sugar: 2g | Vitamin A: 1227IU | Vitamin C: 30mg | Calcium: 67mg | Iron: 3mg