Chicken Taco Salad (Print)
Loaded with chicken, black beans, crispy lettuce, and tons of toppings, this is a true Mexican-style salad that packs flavor.
# Ingredients:
→ Main Components
01 -
4 cups chopped romaine or iceberg lettuce
02 -
2/3 cup gluten-free taco spice mix
03 -
680 grams pulled chicken (about 24 ounces or 1.5 lbs)
04 -
2/3 cup water
05 -
1 can black beans, rinsed and drained
06 -
1 small yellow or white onion, diced
07 -
1 tablespoon olive oil
08 -
1/4 cup fresh cilantro, chopped
→ Optional Toppings
09 -
Cherry tomatoes, halved
10 -
Sour cream
11 -
Sliced black olives
12 -
Crispy tortilla chips
13 -
Thin slices of red onion
14 -
Chopped green onions
15 -
Guacamole or diced avocado
16 -
Shredded cheese
17 -
Pico de gallo salsa
18 -
Baja sauce
# Steps:
01 -
Scoop the hot mixture of chicken and beans onto each bed of lettuce. Toss on anything you love—like avocado, salsa, cheese, olives, or chips. Enjoy right away while it's still warm.
02 -
Slice up your lettuce however you like and spread it between five big bowls or plates. This is your crunchy base.
03 -
Open the beans, rinse, and drain them well. Toss beans, chicken, cilantro, taco seasoning, and water into your skillet. Stir it up until everything looks good and hot.
04 -
Warm up some olive oil in a large pan on medium. Chop your onion and cilantro (save the cilantro for later). Cook the onion in the pan for about 5 to 10 minutes until it smells awesome and gets tender.
# Notes:
01 -
Make life easier—cook and shred your chicken ahead of time, then just stash it covered in the fridge until you're ready to go.
02 -
If you need gluten-free taco seasoning, check labels or just mix up cumin, chili powder, oregano, onion and garlic powder, salt, and pepper at home.
03 -
The nutrition info doesn't count the extras you toss on top, so factor those in if you're keeping track.