Description
A vibrant, customizable Tex-Mex salad with seasoned shredded chicken, black beans, crisp lettuce, and zesty toppings. Quick to assemble and perfect for busy weeknights or meal prep.
Ingredients
2 cups shredded cooked chicken
3 cups chopped romaine lettuce
1 can (15 oz) black beans, drained and rinsed
1 packet taco seasoning mix (pork-free version)
1/2 cup diced avocado
1/3 cup diced fresh tomato
1/4 cup red onion, finely chopped
1/2 cup tortilla chips
1/4 cup salsa
1 tbsp lime juice
1 cup corn kernels (optional)
1/4 cup sliced jalapeños (optional)
1/4 cup shredded cheese (optional)
Instructions
Preheat oven to 400°F if using homemade taco seasoning
Mix shredded chicken with taco seasoning and 1 tbsp water in a bowl
Spread romaine lettuce onto a serving dish
Add seasoned chicken, black beans, and tortilla chips around the lettuce
Top with avocado, tomato, red onion, corn, jalapeños, and cheese
Spoon salsa over the salad
Drizzle with lime juice and garnish
Taste and adjust seasoning if needed
Notes
Use pre-cooked chicken (rotisserie, baked, or slow-cooked) for maximum time savings
Adjust toppings based on personal taste or dietary needs
Store leftovers in an airtight container in the refrigerator for up to 2 days
For added flavor, toast the taco seasoning in a bit of vegetable oil before mixing it with chicken
Nutrition
- Serving Size: 1 salad
- Calories: 580
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 55g
- Fiber: 11g
- Protein: 36g
- Cholesterol: 110mg