Chicken Taco Salad

Chicken Taco Salad
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 408.3
  • Total Fat: 15.9 g
  • Cholesterol: 10.3 mg
  • Sodium: 892.6 mg
  • Total Carbs: 48.1 g
  • Dietary Fiber: 13.0 g
  • Protein: 17.6 g

View full nutritional breakdown of Chicken Taco Salad calories by ingredient
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So this is a great easy to make recipe that is rather filling. So this is a great easy to make recipe that is rather filling.
Number of Servings: 4


    1 head of leaf lettuce
    1 vine tomato (diced)
    1 cup of onions (diced) or 1/2 onion diced
    1 avacado med (sliced optional)
    1 can of mexicorn (or corn w/ bell peppers)
    1 can of black beans
    1 boneless skinless chicken breast (filet into 2 halves)
    1/2 package of chipotle seasoning mix
    1tbsp (or less) vegetable oil
    1/4 cup water


1. You want to 1st marinate your chicken I like to use chipotle style seasoning packets. I use about 1/2 a pack.
This is done by filleting your chicken breast and put it into a zip-lock bag along with your seasoning pack, water, and a little oil.

2. Cut your lettuce and wash (set aside)

3. Dice your tomato (set aside)

4.Dice your onion (set aside)

5. Slice your avacado (set aside)

6. Cook your chicken as desired, I like to grill it but it can also be broiled or cooked on a George Forman grill

7. While your chicken is cooking, In a saucepan mix can of mexicorn and black beans simmer over low heat.

8. Add creole seasoning to taste into your bean/corn
mixture. Once contents are warmed remove from heat.

9. By now your chicken should be ready.

10. Spoon all items onto your plate as desired. Lettuce Diced tomato, Diced Onion, black bean/corn mixture, Grilled chicken, Avacado slices, and finish with your dressing.

This is a great easy filling recipe!

Number of Servings: 4

Recipe submitted by SparkPeople user LEILANICOLE.

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