Taco Chicken Salad

By Angela Sellari Jump to Recipe

I have a simple, healthy and delicious recipe to share with you today. I love a good salad. One that is healthy and delicious.

One of my favorite salads to make is a taco chicken salad. It gives the satisfaction of a complete meal but is still the light and healthy. Taco chicken salad is flavorful, quick to make and always tastes fantastic. It’s a great dish to have in your recipe repertoire for a fast weeknight dinner.

Ingredients:

• 1 pound quality chicken breast meat
• 1 cup of onions cut to your size preference
• ¼ cup taco seasoning
• ¼ cup nutritional yeast
• dash of olive or avocado oil for cooking

Instructions:

Step 1: Trim the fat off the chicken and slice it into as uniformly sized pieces as possible. The chicken should be cut into small bite sized pieces.

Step 2: Over medium heat, add a small amount of oil in a large frying pan.

Step 3: Cook all of the ingredients in the pan until the chicken is cooked through.

Step 14: Remove from the heat and let cool while you prepare the salad. Chicken must cool slightly or it will wilt the greens when it is added to the salad.

Per salad:
2-3 cups mixed greens, washed and dried
¼ avocado
about  ½ cup of tomatoes
¼ cup of corn
¾ cup of the cooked chicken
Optional dressing or plain Greek yogurt as a topping

Step 5: Combine these ingredients together and top with the cooled chicken.

Enjoy!

Taco Chicken Salad

Angela Sellari

Build your perfect Taco Chicken Salad recipe in 35 minutes! Enjoy seasoned chicken, fresh greens, corn, & avocado for a quick, healthy weeknight dinner.

4.50 from 4 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Salad

Cuisine mexican-inspired

Servings 4

Calories 183 kcal

Ingredients

  

1x2x3x

• 1 pound quality chicken breast meat
• 1 cup of onions cut to your size preference
• 1/4 cup taco seasoning
• 1/4 cup nutritional yeast
• Dash of olive or avocado oil for cooking

Instructions

 

•  Trim the fat off the chicken and slice it into as uniformly sized pieces as possible. The chicken should be cut into small bite sized pieces.
• Over medium heat, add a small amount of oil in a large frying pan.
• Cook all of the ingredients in the pan until the chicken is cooked through.
• Remove from the heat and let cool while you prepare the salad. Chicken must cool slightly or it will wilt the greens when it is added to the salad.

  Per salad:2-3 cups mixed greens, washed and dried¼ avocado about  ½ cup of tomatoes¼ cup of corn¾ cup of the cooked chicken . Optional dressing or plain Greek yogurt as a topping
• Combine these ingredients together and top with the cooled chicken.

Nutrition

Calories: 183kcalCarbohydrates: 13gProtein: 26gFat: 3gSaturated Fat: 1gSodium: 1326mgFiber: 4g

Keyword Taco Chicken Salad

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