Chicken Blt Taco Salad

Elevate your salad game with this irresistible Chicken BLT Taco Salad—a fresh, vibrant dish packed with bold flavors and satisfying textures! Tender, smoky paprika-seasoned chicken pairs perfectly with crispy bacon, juicy cherry tomatoes, creamy avocado, and crunchy oven-baked tortilla strips, all atop a bed of crisp romaine lettuce. A zesty cilantro-lime ranch dressing ties it all together, offering a refreshing tang that complements every bite. This 20-minute-prep recipe is perfect for a quick and hearty meal that’s ideal for lunch, dinner, or even weekend gatherings. With the perfect balance of protein, veggies, and crunch, this salad is a flavor-packed twist on the beloved BLT sandwich with a taco-inspired flair.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Smoked paprika
• 1 teaspoon Garlic powder
• 4 slices Bacon
• 4 cups Romaine lettuce
• 1 cup Cherry tomatoes
• 0.5 cup Shredded cheddar cheese
• 2 pieces Flour tortillas
• 1 piece Avocado
• 0.5 cup Ranch dressing
• 1 tablespoon Lime juice
• 2 tablespoons Cilantro (chopped)

Directions

Step 1

Preheat a skillet over medium heat. Rub the chicken breasts with 1 tablespoon of olive oil, salt, black pepper, smoked paprika, and garlic powder.

Step 2

Cook the chicken in the skillet for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for 5 minutes before slicing into thin strips.

Step 3

In the same skillet, cook the bacon until crispy, about 4-5 minutes. Place the bacon on a paper towel-lined plate to drain excess grease, then chop it into bite-sized pieces.

Step 4

For the tortilla strips, lightly brush the flour tortillas with the remaining tablespoon of olive oil on both sides. Slice the tortillas into thin strips and bake them in a preheated oven at 375°F (190°C) for 8-10 minutes until golden and crispy.

Step 5

Prepare the salad base by chopping the romaine lettuce and halving the cherry tomatoes. Dice the avocado and set aside.

Step 6

In a small bowl, mix the ranch dressing with lime juice and chopped cilantro to create the dressing.

Step 7

Assemble the salad by layering the lettuce, chicken strips, bacon pieces, cherry tomatoes, shredded cheddar cheese, crispy tortilla strips, and diced avocado in a large bowl or individual serving plates.

Step 8

Drizzle the cilantro-lime ranch dressing over the salad just before serving. Toss gently to combine or serve with the dressing on the side.

Nutrition Facts

Serving size	(1030.2g)

Amount per serving	% Daily Value*
Calories	1884.4

Total Fat 137.9g	0%
Saturated Fat 34.7g	0%
Polyunsaturated Fat 8.6g
Cholesterol 338.2mg	0%
Sodium 5552.1mg	0%
Total Carbohydrate 72.1g	0%
Dietary Fiber 17.2g	0%
Total Sugars 10.8g
Protein 109.5g	0%

Vitamin D 5.1IU	0%
Calcium 745.1mg	0%
Iron 7.3mg	0%
Potassium 2324.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.1%

Protein: 22.3%

Carbs: 14.7%