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.
VOICEIngredients
6 Sanderson Farms® Boneless Skinless Chicken Thighs
¼ teaspoon salt
½ teaspoon ground black pepper, divided
1 teaspoon ground cumin, divided
1 teaspoon whole oregano, divided
¼ teaspoon onion powder
½ teaspoon chili powder
4 Tablespoons olive oil, divided
3 garlic cloves, peeled and crushed
1 cup chopped tomatoes
¾ cup canned yellow corn, drained
¾ cup canned black beans, drained
2 Tablespoons lemon juice
6 cups tortilla chips
4 cups finely chopped lettuce
1 cup shredded cheddar cheese
1 avocado, sliced into 12 slices
4 Tablespoons sour cream
lime or lemon slices (optional)
Directions
1. Combine salt, ¼ teaspoon black pepper, ½ teaspoon cumin, ½ teaspoon oregano, onion powder and chili powder in a small container and season chicken.
2. Heat 2 Tablespoons olive oil in a 12-inch skillet over medium high heat.
3. 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.
4. Remove chicken from skillet and dice into ½" dices.
5. 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.
6. To assemble chicken taco salads, layer the following on four plates: 1½ cups tortilla chips; 1 cup lettuce; ½ cup vegetable and bean mixture; ¼ cup cheese; ¾ cup cooked, diced chicken thighs; 3 avocado slices; a 1 tablespoon of sour cream.
7. Serve with lime or lemon slices on the side to squeeze juice on salads.
NUTRITION FACTS
Calories
1190
Fat
64g
Saturated Fat
16g
Sodium
1220mg
Carbohydrate
73g
Sugars
5g
Protein
84g
