Shredded Chicken Taco Salad
Dive into a fiesta of flavors with this Shredded Chicken Taco Salad! Bursting with tender, seasoned chicken, crisp romaine, juicy cherry tomatoes, and creamy avocado, this dish is a nutritious delight. Topped with zesty lime juice and savory cheese, it’s perfect for both busy weeknights and festive gatherings. Quick to prepare and fully customizable, this salad will satisfy your cravings while keeping things light and fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 tablespoons taco seasoning
- 6 cups fresh romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh or frozen)
- 1 ripe avocado, diced
- 1 cup shredded cheddar cheese
- ½ cup sour cream or Greek yogurt
- Juice of 2 limes
Instructions
- Preheat the oven to 375°F (190°C). Place the chicken in a baking dish, sprinkle evenly with taco seasoning, and bake for 25-30 minutes until fully cooked.
- Let the chicken cool slightly before shredding it using two forks.
- While the chicken cools, chop the romaine lettuce, halve the cherry tomatoes, and dice the avocado.
- In a large bowl or platter, layer the chopped lettuce as the base. Top with shredded chicken, corn, cherry tomatoes, avocado, and shredded cheese.
- Squeeze fresh lime juice over the assembled salad and add dollops of sour cream or Greek yogurt.
- Serve immediately or let guests help themselves from the platter.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 95mg
Keywords: - For added protein, mix in black beans. - Swap out sour cream for a lime vinaigrette for a different flavor profile. - Store leftover components separately to maintain freshness.