Quick Chicken Taco Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty taco salad with seasoned ground chicken, black beans, corn, avocado, and cheddar tossed with a cilantro-lime vinaigrette. Fresh and filling enough for a light lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups cilantro (twist and rip off the top half of the bunch to loosely measure (stems are fine), plus more for serving if desired)
- 3 limes (plus extra lime wedges for serving if desired)
- 1-1/2 tablespoons diced jalapeño (seeds and ribs removed)
- 1/4 cup olive oil
- 3 tablespoons rice vinegar
- 1 tablespoon Dijon-style mustard
- 2 teaspoons granulated sugar
- Salt and pepper
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 red onion (divided, see note 2)
- 1 to 2 cloves garlic (minced, 1 and 1/2 teaspoons)
- 1 (1-ounce) packet taco seasoning (see note 3)
- 8 cups romaine lettuce (thinly sliced, 3 heads of lettuce)
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 cup fresh corn (cut off the cob, 2 ears of corn)
- 1 large avocado (or 2 small to medium ones, thinly sliced or diced)
- 1-1/4 cups cherry tomatoes (halved)
- 1/2 cup extra sharp Cheddar cheese (freshly shredded)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 1277mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1680mg
- Calcium
- 216mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1277MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.