Chicken Taco Salad with Mexi Ranch Dressing

Brighten up your mealtime with this vibrant Chicken Taco Salad with Mexi Ranch Dressing, a bold and flavorful twist on a classic! Tender, taco-seasoned chicken breasts are pan-seared to perfection and served atop a bed of crisp romaine lettuce, juicy cherry tomatoes, creamy avocado, and crunchy tortilla strips. Protein-packed black beans and a sprinkle of shredded cheddar cheese add substance, while the creamy Mexi Ranch Dressing—made with sour cream, ranch, zesty lime juice, and a kick of chili powder and cumin—ties it all together with a Tex-Mex flair. Ready in just 35 minutes, this easy and colorful salad is ideal for busy weeknights or as a crowd-pleasing dish for taco night. Garnish with fresh cilantro for a finishing touch, and enjoy a satisfying, wholesome meal bursting with fresh flavors!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 2 tablespoons Taco seasoning
• 4 cups Romaine lettuce, chopped
• 1 cup Cherry tomatoes, halved
• 1 cup Canned black beans, rinsed and drained
• 1 cup Shredded cheddar cheese
• 1 cup Diced avocado
• 1 cup Tortilla strips or crushed tortilla chips
• 1 cup Sour cream
• 1 cup Ranch dressing
• 2 tablespoons Lime juice
• 1 teaspoon Chili powder
• 0.5 teaspoon Ground cumin
• 2 tablespoons Fresh cilantro, chopped (optional)

Directions

Step 1

Preheat a skillet over medium heat.

Step 2

Rub the chicken breasts with 1 tablespoon of olive oil and coat them evenly with taco seasoning.

Step 3

Heat the remaining 1 tablespoon of olive oil in the skillet, then add the seasoned chicken breasts.

Step 4

Cook the chicken for 6-7 minutes per side, or until fully cooked and no longer pink in the center. Remove from heat and allow to rest for 5 minutes before slicing into strips.

Step 5

While the chicken rests, prepare the salad base by combining the chopped romaine lettuce, halved cherry tomatoes, black beans, shredded cheddar cheese, diced avocado, and tortilla strips in a large serving bowl.

Step 6

In a small bowl, whisk together the sour cream, ranch dressing, lime juice, chili powder, and ground cumin to make the Mexi Ranch Dressing. Adjust the seasoning with salt if needed.

Step 7

Slice the chicken into thin strips and arrange them on top of the salad.

Step 8

Drizzle the Mexi Ranch Dressing generously over the salad.

Step 9

Garnish with optional chopped cilantro for added flavor.

Step 10

Serve immediately and enjoy your Chicken Taco Salad with Mexi Ranch Dressing!

Nutrition Facts

Serving size	(2122.7g)

Amount per serving	% Daily Value*
Calories	3577.0

Total Fat 262.1g	0%
Saturated Fat 81.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 611.1mg	0%
Sodium 6703.7mg	0%
Total Carbohydrate 159.6g	0%
Dietary Fiber 46.1g	0%
Total Sugars 33.5g
Protein 182.4g	0%

Vitamin D 3.5IU	0%
Calcium 1635.8mg	0%
Iron 13.6mg	0%
Potassium 4112.4mg	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: 63.3%

Protein: 19.6%

Carbs: 17.1%