Chipotle Chicken Taco Salad

Smoky, zesty, and bursting with fresh flavors, this Chipotle Chicken Taco Salad is a must-try for any salad enthusiast craving bold Tex-Mex flair. Tender grilled chicken breasts are infused with a chipotle pepper and lime marinade, delivering a perfect balance of smokiness and tang. The vibrant base of crisp romaine lettuce is topped with juicy cherry tomatoes, hearty black beans, sweet corn, creamy avocado slices, and a sprinkle of shredded cheddar cheese. A crunchy handful of tortilla chips adds texture, while a light, herbaceous cilantro-sour cream dressing ties everything together. Quick to prepare in under 40 minutes, this colorful and satisfying salad is ideal for a wholesome lunch or dinner. Serve it as is or pair it with your favorite side for a Tex-Mex feast!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces chicken breasts
• 2 tablespoons chipotle peppers in adobo sauce
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 6 cups romaine lettuce
• 1 cup cherry tomatoes
• 1 cup canned black beans
• 1 cup corn kernels, fresh or canned
• 0.5 cup shredded cheddar cheese
• 1 large avocado
• 1 cup tortilla chips
• 0.5 cup sour cream
• 2 tablespoons cilantro, chopped

Directions

Step 1

1. In a small bowl, mix the chipotle peppers, olive oil, lime juice, garlic powder, smoked paprika, salt, and black pepper. Use this mixture to coat the chicken breasts evenly.

Step 2

2. Heat a grill pan or skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Once done, let the chicken rest for 5 minutes before slicing it into thin strips.

Step 3

3. While the chicken is cooking, prepare the salad base. Chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.

Step 4

4. Halve the cherry tomatoes, rinse and drain the black beans, and add them to the salad bowl along with the corn kernels and shredded cheddar cheese.

Step 5

5. Slice the avocado and arrange it on top of the salad for added creaminess and flavor.

Step 6

6. Once the chicken is ready and sliced, add it to the salad mixture. Sprinkle the tortilla chips over the top for a crunchy texture.

Step 7

7. In a small bowl, mix the sour cream and chopped cilantro to create a simple dressing. Drizzle this over the salad, or serve it on the side for diners to add as desired.

Step 8

8. Toss everything together gently before serving, ensuring the chipotle chicken and avocado remain well-distributed.

Step 9

9. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1632.7g)

Amount per serving	% Daily Value*
Calories	2368.3

Total Fat 131.2g	0%
Saturated Fat 42.3g	0%
Polyunsaturated Fat 14.2g
Cholesterol 404.0mg	0%
Sodium 2516.9mg	0%
Total Carbohydrate 159.9g	0%
Dietary Fiber 46.0g	0%
Total Sugars 30.2g
Protein 160.4g	0%

Vitamin D 0IU	0%
Calcium 899.5mg	0%
Iron 13.9mg	0%
Potassium 3424.8mg	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: 48.0%

Protein: 26.1%

Carbs: 26.0%