Easy Chicken Taco Salad
This chicken taco salad is a must try if you love Mexcian food but want it to keep healthy. This is so easy to do so you won't have any problem preparing this every day.
Equipment
Medium saucepan with lid
10-inch skillet or sauté pan
Microwave-safe bowl
Instant-read thermometer
Cutting board and chef’s knife
Ingredients
½ pound ground chicken - minced chicken, about 225g
1 head romaine lettuce - washed
1 can corn - 15 oz / 425g, drained and rinsed, no-salt-added
1 can black beans - 15 oz / 425g, drained and rinsed, low-sodium
1 medium tomato - diced
1 medium jalapeño - sliced
1 medium sweet onion - sliced
1 medium green pepper - sliced (green capsicum)- ½ cup sharp cheddar cheese - shredded, about 55g
½ cup salsa - medium heat, chunky or smooth, about 120ml
2 tablespoons olive oil - divided (1 tablespoon for chicken, 1 tablespoon for vegetables), about 30ml
½ medium lime - juiced, about 1 tablespoon / 15ml
1 teaspoon cumin
1 pinch salt - to taste
1 pinch ground black pepper
2 tablespoons taco sauce - for topping (optional), about 30ml
Instructions
- Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat. Add the ground chicken and break it up with a wooden spoon or spatula into small crumbles. Cook for 5-7 minutes until fully cooked through with no pink remaining (internal temperature of 165°F / 74°C). Reduce the heat to low, stir in the salsa, cover, and simmer gently for 30 minutes.2 tablespoons olive oil, 1/2 pound ground chicken, 1/2 cup salsa
- While the chicken simmers, heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the sliced green pepper and onion and sauté for 4-5 minutes until tender and lightly charred. Remove from heat and set aside.2 tablespoons olive oil, 1 medium green pepper, 1 medium sweet onion
- Drain and rinse the corn. Heat in a microwave-safe bowl for about 2 minutes until warmed through. In a separate microwave-safe bowl, combine the drained and rinsed black beans with cumin, lime juice, salt, and pepper. Microwave for 1-2 minutes until heated through. Set both aside.1 can corn, 1 can black beans, 1 teaspoon cumin, 1/2 medium lime, 1 pinch salt, 1 pinch ground black pepper
- Assemble taco salad by layering on a plate in this order, ensuring to divide into equal parts for all servings: lettuce, chicken/salsa mixture, onion and pepper mixture, corn, black beans, tomatoes, cheese, jalapenos.1 head romaine lettuce, 1/2 pound ground chicken, 1/2 cup salsa, 1 medium sweet onion, 1 medium green pepper, 1 can corn, 1 can black beans, 1 medium tomato, 1/2 cup sharp cheddar cheese, 1 medium jalapeño
- Drizzle with taco sauce or additional salsa, if desired. Serve immediately alongside homemade guacamole or tortilla chips.2 tablespoons taco sauce
Notes
Storage: The cooked chicken-salsa mixture keeps in a sealed container in the fridge for up to 4 days. The sautéed pepper and onion mixture and the seasoned beans store separately for 3-4 days. Keep lettuce, tomato, cheese, and jalapeño unassembled until serving.
Freezer-friendly: Freeze the cooked chicken mixture in a zip-lock bag for up to 2 months. Thaw overnight in the fridge and reheat in a skillet over medium heat with a splash of water.
Make-ahead: Cook a double batch of the chicken mixture on Sunday and assemble fresh plates in about 5 minutes each day.
Substitutions: Ground turkey swaps in directly for the chicken. Use pepper jack cheese instead of cheddar for extra heat, or crumbled queso fresco for a more authentic Mexican finish.
Pro tip: Keep the heat low during the 30-minute simmer — a gentle bubble, not a splatter — so the chicken absorbs the salsa's acidity and seasoning evenly without drying out.
Gluten-free note: All core ingredients are naturally gluten-free. Check the labels on your salsa and taco sauce to ensure they are certified gluten-free, as some brands may contain wheat-based thickeners.
Nutrition
Serving: 1servingCalories: 428kcalCarbohydrates: 45gProtein: 25gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 63mgSodium: 989mgPotassium: 1432mgFiber: 13gSugar: 9gVitamin A: 14466IUVitamin C: 50mgCalcium: 233mgIron: 5mg
How did this recipe turn out for you?Rate this Recipe !
