Chicken Taco Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mexican-inspired taco salad with seasoned chicken, black beans, fresh vegetables, cheese, avocado, and tortilla chips tossed with ranch dressing. This colorful main-course salad is hearty and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 (15-ounce) can diced tomatoes
- 1/2 cup diced yellow or white onion
- 2 tablespoons tomato paste
- 3 cloves garlic (finely minced)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon coriander
- 1/2 teaspoon cocoa powder
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 to 2 pounds boneless skinless chicken breasts
- 10 to 12 cups chopped romaine salad (about 3 medium heads of romaine)
- 1 can black beans (rinsed and drained)
- 1 cup chopped cilantro
- 3 to 4 green onions (chopped)
- 1 cup thawed frozen or fresh corn kernels
- 1 to 2 cups halved cherry tomatoes
- 1 cup cubed or thinly sliced cheddar, Monterey Jack or Pepper Jack cheese (or a combo)
- 1 cup chopped olives
- 1 to 2 avocados (seed removed and diced)
- Lime wedges for serving (optional)
- Tortilla chips for serving
- Ranch dressing for serving (see note)
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 2778mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 854mg
- Calcium
- 288mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 2778MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.