Chicken Enchilada Salad

Transform your weeknight meal routine with this vibrant Chicken Enchilada Salad—a flavorful fusion of Tex-Mex goodness and crisp, refreshing greens. Tender, oven-baked chicken breasts seasoned with garlic, chili powder, and cumin are shredded and tossed with a colorful medley of romaine lettuce, black beans, corn, juicy grape tomatoes, and crunchy tortilla strips. The salad is brought to life with a creamy, tangy dressing made from red enchilada sauce, Greek yogurt, honey, and fresh lime juice, delivering a perfect balance of smoky, zesty, and slightly sweet flavors. Ready in just 30 minutes, this crowd-pleasing dish works equally well as a hearty lunch or a light dinner. Whether you're looking for a healthy spin on classic enchiladas or a twist on your usual salad, this recipe is sure to impress!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 6 cups Romaine lettuce, chopped
• 1 cup Black beans, drained and rinsed
• 1 cup Corn kernels (fresh, frozen, or canned)
• 1 cup Grape tomatoes, halved
• 0.5 cup Red onion, thinly sliced
• 0.5 cup Shredded cheddar cheese
• 1 cup Tortilla strips or crushed tortilla chips
• 0.25 cup Fresh cilantro, chopped
• 0.5 cup Red enchilada sauce
• 0.25 cup Plain Greek yogurt
• 1 tablespoon Fresh lime juice
• 1 teaspoon Honey

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Brush the chicken breasts with 1 tablespoon of olive oil, and season both sides evenly with garlic powder, chili powder, cumin, salt, and black pepper.

Step 3

Place the chicken breasts on a baking sheet and bake in the oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Once cooked, let the chicken rest for 5 minutes, then shred using two forks.

Step 4

In a large salad bowl, combine the chopped romaine lettuce, black beans, corn, grape tomatoes, red onion, cheddar cheese, tortilla strips, and fresh cilantro.

Step 5

In a small mixing bowl, whisk together the enchilada sauce, Greek yogurt, lime juice, honey, and the remaining 1 tablespoon of olive oil to create the dressing.

Step 6

Add the shredded chicken to the salad bowl and drizzle with the prepared enchilada dressing.

Step 7

Toss gently to combine all the ingredients and ensure everything is evenly coated in the dressing.

Step 8

Serve immediately, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(2061.1g)

Amount per serving	% Daily Value*
Calories	2071.6

Total Fat 82.0g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 362.5mg	0%
Sodium 4624.4mg	0%
Total Carbohydrate 179.6g	0%
Dietary Fiber 41.9g	0%
Total Sugars 40.9g
Protein 165.9g	0%

Vitamin D 3.5IU	0%
Calcium 941.0mg	0%
Iron 18.7mg	0%
Potassium 4347.5mg	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: 34.8%

Protein: 31.3%

Carbs: 33.9%