Layered Chicken Avocado Nacho Salad

Get ready to indulge in a vibrant and satisfying Layered Chicken Avocado Nacho Salad—a crowd-pleasing dish that combines the fresh crunch of romaine lettuce with the bold flavors of taco-seasoned chicken, creamy avocado, and juicy cherry tomatoes. This layered salad is elevated with black beans, shredded cheddar cheese, and a crunchy topping of crushed tortilla chips, making it a perfect fusion of nacho-inspired goodness and wholesome ingredients. A zesty lime-sour cream dressing ties it all together, with a hint of optional hot sauce for spice lovers. Ready in just 35 minutes, this easy and colorful recipe is ideal for weeknight dinners, potlucks, or casual gatherings, delivering vibrant Tex-Mex flavors in every bite.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts
• 2 tablespoons Olive oil
• 2 tablespoons Taco seasoning
• 4 cups Romaine lettuce
• 1 cup Cherry tomatoes
• 0.5 medium Red onion
• 2 large Avocado
• 1 cup Black beans
• 1 cup Shredded cheddar cheese
• 2 cups Tortilla chips
• 0.25 cup Cilantro
• 2 tablespoons Lime juice
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.5 cup Sour cream
• 1 teaspoons Hot sauce (optional)

Directions

Step 1

Heat a skillet over medium heat and add the olive oil.

Step 2

Season the chicken breasts with taco seasoning on both sides.

Step 3

Cook the chicken in the skillet for 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet and set aside to rest for 5 minutes before slicing into thin strips.

Step 4

Wash and chop the romaine lettuce. Spread it evenly as the bottom layer of a large salad bowl or platter.

Step 5

Slice the cherry tomatoes in half and thinly slice the red onion. Add these as the second layer on top of the lettuce.

Step 6

Peel, pit, and dice the avocados. Add them across the top as the next layer.

Step 7

Rinse and drain the black beans, then sprinkle them evenly over the avocado layer.

Step 8

Add a layer of shredded cheddar cheese, distributing it evenly across the top.

Step 9

Roughly crush the tortilla chips and sprinkle them over the salad for a crunchy layer.

Step 10

Top the salad with slices of the cooked chicken breast.

Step 11

Chop the cilantro and sprinkle it evenly over the salad.

Step 12

In a small bowl, mix the lime juice, sour cream, salt, black pepper, and optional hot sauce to create a dressing.

Step 13

Drizzle the dressing evenly over the salad just before serving or serve on the side for guests to add as they like.

Nutrition Facts

Serving size	(1724.6g)

Amount per serving	% Daily Value*
Calories	2905.7

Total Fat 190.6g	0%
Saturated Fat 59.7g	0%
Polyunsaturated Fat 24.8g
Cholesterol 464.6mg	0%
Sodium 6305.2mg	0%
Total Carbohydrate 153.7g	0%
Dietary Fiber 47.5g	0%
Total Sugars 20.8g
Protein 166.7g	0%

Vitamin D 0IU	0%
Calcium 1347.0mg	0%
Iron 10.5mg	0%
Potassium 2895.2mg	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: 57.2%

Protein: 22.2%

Carbs: 20.5%