Grilled Chicken Taco Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled chicken thighs over romaine with black beans, corn, avocado, and fresh vegetables, topped with cheddar and a southwest dressing. A hearty salad with crispy tortilla strips.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoons olive oil (or avocado oil (use an oil safe for high temp cooking))
- 1 lime lime (zested and juiced)
- 2 tablespoons chicken taco seasoning
- 3/4 teaspoon kosher salt
- 1 to 1¼ pounds boneless skinless chicken thighs
- 2 medium ears sweet corn (grilled)
- 2 medium romaine lettuce heads (chopped)
- 1/2 cup cooked black beans (more or less to preference)
- 3/4 cup red bell pepper (seeded and diced)
- 3/4 cup tomatoes (halved cherry or seeded and diced roma)
- 1/2 cup red onion (finely diced)
- 4 ounces sharp cheddar cheese (freshly grated, more or less to taste)
- 1 medium avocado (diced)
- 1/2 cup homemade southwest dressing (more or less to preference)
- corn chips (fritos, tortilla chips or tortilla strips)
- sliced jalapeños
- green onions
- sliced black olives
- hot sauce
- cilantro (finely chopped)
- lime wedges (for serving)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 15m
- Sodium
- 1390mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1170mg
- Calcium
- 304mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1390MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.