Ingredients
– 2 chicken breasts, boneless and skinless
– 1 tablespoon taco seasoning
– 1 tablespoon olive oil
– 6 cups romaine lettuce, chopped
– 1 cup cherry tomatoes, halved
– 1 cup corn (canned or freshly cooked)
– 1 cup black beans, rinsed and drained
– 1 avocado, diced
– ½ cup shredded cheese (cheddar or Mexican blend)
– ¼ cup cilantro, chopped
– ½ cup salsa (as dressing)
– Lime wedges (for serving)
Instructions
Follow these clear steps to create Gaby’s Chicken Taco Salad:
1. Cook the Chicken: Heat olive oil in a skillet over medium heat. Season both sides of the chicken breasts with taco seasoning. Cook for 10-15 minutes, flipping halfway through, until fully cooked and internal temperature reaches 165°F. Remove from heat and let it rest for a few minutes before slicing.
2. Prep the Salad Base: In a large bowl, add the chopped romaine lettuce.
3. Add the Toppings: Add halved cherry tomatoes, corn, black beans, and diced avocado to the lettuce.
4. Slice the Chicken: Once the chicken has rested, slice it into bite-sized pieces and add it on top of the salad mixture.
5. Cheese and Cilantro: Sprinkle the shredded cheese and chopped cilantro over the salad.
6. Dress the Salad: Drizzle salsa over the salad, or serve it as a side to be added by each individual.
7. Garnish and Serve: Serve with lime wedges on the side for an extra burst of flavor.
By meticulously following these steps, you’ll produce a salad full of vibrant colors and exciting flavors that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Fat: 20g
- Protein: 30g