15 Minute Chicken Taco Salad Quick Healthy And Delicious Meal

This quick and delicious chicken taco salad is the perfect solution for a busy day’s meal. With juicy chicken, creamy avocado, and crunchy tortilla strips, this salad packs a flavorful punch.

And the best part?

It’s ready in just 15 minutes, making it a great option for a healthy and satisfying meal on-the-go!

Ingredients

• 1 pound boneless, skinless chicken breast, cut into small pieces
• 2 medium ripe avocados, diced
• 1 head of lettuce, chopped
• 1 cup of cherry tomatoes, halved
• 1 cup of black beans, drained and rinsed
• 1 cup of frozen corn kernels, thawed
• 1 cup of crispy tortilla strips
• 1 cup of shredded cheese (Monterey Jack or Cheddar work well)
• 1/2 cup of chopped fresh cilantro
• 2 tablespoons of olive oil
• 1 tablespoon of lime juice
• 1 teaspoon of ground cumin
• Salt and pepper to taste
• 10 taco-sized tortillas (corn or flour work well)

Instructions

Cook the chicken breast pieces in a large skillet over medium-high heat until browned and cooked through, about 5-7 minutes.

Remove from heat and let cool.

In a large bowl, combine the chopped lettuce, diced avocado, halved cherry tomatoes, black beans, corn kernels, and crispy tortilla strips.

In a small bowl, whisk together the olive oil, lime juice, and ground cumin.

Season with salt and pepper to taste.

Add the cooked chicken to the bowl with the lettuce mixture and pour the dressing over the top.

Toss to combine.

Sprinkle the shredded cheese and chopped cilantro over the top of the salad and toss again to combine.

Divide the salad among the 10 tortillas and serve immediately.

Notes

Use whatever type of cheese you like, but Monterey Jack or Cheddar work really well in this recipe.

If you want to add some extra flavor, try adding some diced onions or bell peppers to the skillet with the chicken.

Make sure to not overcook the chicken, you want it to be juicy and tender! If you’re looking for a vegetarian option, simply omit the chicken and add some extra black beans or corn instead.

To make this recipe more substantial, add some diced grilled chicken or steak on top of the salad.

You can customize this recipe to your liking by adding your favorite toppings, such as diced jalapeños or sliced black olives.

If you’re short on time, use pre-cooked chicken or a rotisserie chicken to save some time.

This salad is perfect for meal prep, simply store it in an airtight container in the fridge for up to 3 days.

You can also use frozen corn kernels straight from the freezer, no need to thaw them first.

Make sure to wash those cherry tomatoes before halving them, you want them to be nice and clean!

Nutrional Value

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 7g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrates: 34g
• Dietary Fiber: 8g
• Sugars: 6g
• Protein: 35g