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

Cook Time 30

Servings

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