Chicken Taco Salad

Gluten Free
Dairy Free
Health score
23%
Chicken Taco Salad
25 min.
6
331kcal

Suggestions


Looking for a delicious and satisfying meal that caters to your dietary needs? Look no further than this vibrant Chicken Taco Salad! Perfectly gluten-free and dairy-free, this dish is not only a feast for the eyes but also a wholesome option for lunch, dinner, or even as a side dish at your next gathering.

In just 25 minutes, you can whip up a colorful salad that combines the savory flavors of rotisserie chicken with the freshness of crisp romaine lettuce, sweet corn, and zesty salsa verde. The addition of black beans and red bell pepper adds a delightful crunch and a boost of protein, making this salad a well-rounded meal that will keep you satisfied.

What truly sets this recipe apart is the homemade tortilla strips, baked to perfection for a satisfying crunch that complements the tender chicken and fresh veggies. Tossed in a light lime and olive oil dressing, each bite bursts with flavor, making it a hit for both family dinners and casual get-togethers.

Whether you're looking to impress guests or simply enjoy a nutritious meal at home, this Chicken Taco Salad is sure to become a favorite in your recipe repertoire. Dive into this delightful dish and savor the taste of fresh ingredients and bold flavors!

Ingredients

  • 0.7 cup black beans organic rinsed drained
  • 1.5 cups chicken breast shredded boneless skinless
  • 1.5 cups strips. boneless skinless chopped
  • 0.7 cup corn kernels frozen thawed
  • 6-inch corn tortillas ()
  • 0.3 cup cilantro leaves fresh chopped
  • 0.5 cup spring onion sliced
  • 0.4 teaspoon chipotle chili powder 
  • tablespoons juice of lime fresh divided
  • teaspoons olive oil extra virgin extra-virgin divided
  •  radishes very thinly sliced
  • 0.7 cup bell pepper red chopped
  • cups the of 1 cos lettuce chopped
  • cup salsa verde 

Equipment

  • bowl
  • frying pan
  • oven
  • whisk

Directions

  1. Preheat oven to 45
  2. Cut tortillas into 1/4-inch-thick strips.
  3. Place tortillas on a jelly-roll pan. Lightly coat tortillas with cooking spray; sprinkle with chipotle pepper.
  4. Bake at 450 for 10 minutes, stirring after 5 minutes. Cool.
  5. Heat a medium skillet over medium heat.
  6. Add salsa and cheese to pan; cook 4 minutes or until cheese melts, stirring to combine. Stir in chicken; cook 1 minute. Stir in onions and 1 tablespoon lime juice.
  7. Remove chicken mixture from pan; keep warm. Rinse pan with water. Return pan to medium-high heat.
  8. Add 2 teaspoons oil to pan; swirl to coat.
  9. Add beans, corn, and red bell pepper to pan; saut 2 minutes. Stir in cilantro.
  10. Combine remaining 1 tablespoon lime juice and remaining 1 tablespoon oil in a large bowl; stir with a whisk.
  11. Add lettuce to bowl; toss to coat.
  12. Place about 1 cup lettuce mixture on each of 6 plates; top each serving with about 3/4 cup chicken mixture and 1/3 cup corn mixture.
  13. Sprinkle with tortilla strips and radishes.

Nutrition Facts

Calories331kcal
Protein26.61%
Fat43.35%
Carbs30.04%

Properties

Glycemic Index
34.75
Glycemic Load
6.24
Inflammation Score
-10
Nutrition Score
23.372173957203%

Flavonoids

Pelargonidin
1.26mg
Eriodictyol
0.11mg
Hesperetin
0.45mg
Naringenin
0.02mg
Luteolin
0.13mg
Kaempferol
0.14mg
Quercetin
2.34mg

Nutrients percent of daily need

Calories:330.6kcal
16.53%
Fat:16.02g
24.64%
Saturated Fat:3.55g
22.16%
Carbohydrates:24.97g
8.32%
Net Carbohydrates:19.64g
7.14%
Sugar:4.98g
5.53%
Cholesterol:81.96mg
27.32%
Sodium:418.17mg
18.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:22.12g
44.24%
Vitamin A:5082.49IU
101.65%
Vitamin K:71.81µg
68.4%
Vitamin B3:7.71mg
38.57%
Selenium:25.29µg
36.13%
Vitamin C:28.79mg
34.89%
Vitamin B6:0.66mg
32.78%
Phosphorus:312.26mg
31.23%
Folate:118.11µg
29.53%
Fiber:5.33g
21.32%
Potassium:667.2mg
19.06%
Magnesium:66.65mg
16.66%
Manganese:0.32mg
15.87%
Vitamin B5:1.41mg
14.14%
Vitamin B1:0.2mg
13.01%
Vitamin B2:0.22mg
12.7%
Zinc:1.77mg
11.8%
Iron:2.02mg
11.22%
Copper:0.16mg
8.18%
Vitamin E:1.21mg
8.06%
Vitamin B12:0.45µg
7.56%
Calcium:58.13mg
5.81%
Source:My Recipes