Taco Chicken Salad


Taco Chicken Salad

Taco Chicken Salad
15 Min

Here's a main plate salad that'll keep your kitchen cool and your loved ones' tummies full. Our Taco Chicken Salad will satisfy the desire for ever-popular Mexican-style flavor.

What You'll Need

  • 2 tablespoons packaged dry taco seasoning mix
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 1/4 pound boneless, skinless chicken thighs
  • 1 head iceberg or romaine lettuce, washed and chopped
  • 2 large tomatoes, chopped
  • 1 (6-ounce) can sliced black olives, drained
  • 1 cup shredded sharp Cheddar cheese
  • Salad dressing

What to Do

  1. In a shallow dish, combine taco seasoning mix, chili powder, and salt; mix well. Dip each thigh into seasoning mixture until evenly coated on all sides.
  2. Coat a grill pan with cooking spray and heat over medium heat (See Notes). Cook chicken 15 to 20 minutes, or until no longer pink and juices run clear, turning occasionally.
  3. Meanwhile, arrange lettuce, tomatoes, and olives on a serving platter. Slice chicken thighs and place over salad, sprinkle with cheese, and serve with your favorite dressing.


Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 419
  • Calories from Fat 217
  • Total Fat 24g 37 %
  • Saturated Fat 7.5g 37 %
  • Trans Fat 0.0g 0 %
  • Protein 36g 73 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 164mg 55 %
  • Sodium 1,447mg 60 %
  • Total Carbohydrates 13g 4 %
  • Dietary Fiber 4.4g 18 %
  • Sugars 6.7g 0 %

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This looks like something I'd order at a restaurant. Love this!


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