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Learn more >Chicken Taco Salad
Need a quick meal or party starter? Kid and adult friendly, this simple yet zesty Chicken Taco Salad recipe can be whipped up in 30 minutes and is always a hit.
Ingredients
- 6 Sanderson Farms® Boneless, Skinless Thigh Fillets
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper, divided
- 1 teaspoon ground cumin, divided
- 1 teaspoon whole oregano, divided
- 1/4 teaspoon onion powder
- 1/2 teaspoon chili powder
- 4 tablespoons olive oil, divided
- 3 garlic cloves, peeled and crushed
- 1 cup chopped tomatoes
- 3/4 cup canned yellow corn, drained
- 3/4 cup canned black beans, drained
- 2 tablespoons lemon juice
- 6 cups tortilla scoops
- 4 cups finely chopped lettuce
- 1 cup shredded cheddar cheese
- avocados
- sour cream
- lime or lemon slices
Directions
- Combine salt, ¼ teaspoon black pepper, ½ teaspoon cumin, ½ teaspoon oregano, onion powder and chili powder in a small container and season chicken.
- Heat 2 tablespoons olive oil in a 12-inch skillet over medium high heat.
- Add chicken to skillet placing crushed garlic around it. Brown chicken on both sides for 8 to 10 minutes or until chicken reaches an internal temperature of 165°F.
- Remove chicken from skillet and dice into ½" dices.
- In a medium bowl, mix tomatoes, corn, black beans, 2 tablespoons olive oil, lemon juice, ½ teaspoon cumin, ½ teaspoon oregano and ¼ teaspoon black pepper.
- To assemble chicken taco salads, layer the following on four plates: 1½ cups tortilla scoops 1 cup lettuce ½ cup vegetable and bean mixture ¼ cup cheese ¾ cup cooked, diced chicken thighs 3 avocado slices a dollop of sour cream
- Serve with lime or lemon slices on the side to squeeze juice on salads.
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