Healthy Chicken Taco Salad (Ready in 30 Minutes)
This healthy chicken taco salad is a guilt-free snack to munch on. It's loaded with veggies, so you won't have to feel bad about devouring tons of this snack.
Equipment
12-inch (30cm) non-stick skillet
Large mixing bowl
Small mixing bowl (for dressing)
Instant-read thermometer
Sharp chef's knife
Cutting Board
Ingredients
Salad Ingredients
2 hearts romaine lettuce - chopped and shredded
1 medium green pepper (green capsicum) - diced
2 medium Roma tomatoes - diced
4 sprigs green onions - sliced
½ cup cilantro - fresh ; roughly chopped, 8g
1 can black beans - 15 oz / 425g, rinsed and drained
1 cup corn kernels - canned and drained, frozen and thawed, or fresh, 150g
2 medium avocados - diced
1 pound ground chicken (minced chicken) - minced chicken, 450g
1 tablespoon taco seasoning
2 tablespoons water - for blooming the taco seasoning- 1 cup black bean tortilla chips - crushed, 30g
Dressing Ingredients
¼ cup mayonnaise - 60g- ⅔ cup coconut milk yogurt - or plain Greek yogurt, 160g
- 1 tablespoon dry ranch seasoning
- 2 tablespoons taco seasoning
Instructions
- Heat a 12-inch / 30cm non-stick skillet over medium-high heat. Add the ground chicken and break it into small pieces with a spatula. Let it cook undisturbed for 60–90 seconds to build browning, then stir and continue cooking for 6–8 minutes until no pink remains and the internal temperature reaches 165°F / 74°C. Add 1 tablespoon taco seasoning and 2 tablespoons water, stir to coat, and simmer for 1–2 minutes until the liquid is absorbed and the spices have bloomed. Remove from heat.1 pound ground chicken (minced chicken), 1 tablespoon taco seasoning, 2 tablespoons water
- In a large mixing bowl, combine the chopped romaine, diced green pepper, diced Roma tomatoes, sliced green onions, chopped cilantro, rinsed black beans, and corn. Toss gently to distribute evenly.2 hearts romaine lettuce, 1 medium green pepper (green capsicum), 2 medium Roma tomatoes, 4 sprigs green onions, 1/2 cup cilantro, 1 can black beans, 1 cup corn kernels
- In a small bowl, whisk together the mayonnaise, coconut milk yogurt, dry ranch seasoning, and 2 tablespoons taco seasoning until smooth and evenly combined.1/4 cup mayonnaise, 2/3 cup coconut milk yogurt, 1 tablespoon dry ranch seasoning, 2 tablespoons taco seasoning
- Divide the crushed black bean tortilla chips between two serving bowls or plates as the base layer. Top with the salad mixture, then the seasoned chicken, and then the diced avocado. Drizzle the ranch-taco dressing over the top or serve it on the side. Serve immediately — the dressing will wilt the romaine if it sits too long.1 cup black bean tortilla chips, 2 medium avocados
Notes
Storage: Keep cooked chicken, chopped vegetables (minus avocado), dressing, and chips in separate containers in the fridge. Chicken keeps 3 days; vegetables 2 days; dressing 3 days.
Freezing: The cooked seasoned chicken freezes well for up to 2 months in an airtight bag. Thaw overnight in the fridge and reheat in a pan with a splash of water to 165°F / 74°C. Do not freeze the assembled salad.
Make-Ahead: Prep and store all components separately for up to 2 days of grab-and-go lunches. Pack dressing in a small separate container and add chips just before eating.
Substitution: Swap ground chicken for ground turkey — same technique and same 165°F / 74°C target temperature. Use Greek yogurt instead of coconut milk yogurt if dairy is not a concern.
Pro Tip: Break the chicken into small pieces and let it sit undisturbed in a hot pan for 60–90 seconds before stirring — this builds the caramelised browning that gives the meat real flavour.
Nutrition
Serving: 1servingCalories: 1299kcalCarbohydrates: 101gProtein: 75gFat: 71gSaturated Fat: 13gPolyunsaturated Fat: 21gMonounsaturated Fat: 33gTrans Fat: 0.2gCholesterol: 210mgSodium: 2213mgPotassium: 3667mgFiber: 40gSugar: 12gVitamin A: 2050IUVitamin C: 91mgCalcium: 247mgIron: 10mg
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