Healthy Chicken Taco Salad
This Chicken Taco Salad is so filling and colorful! Made with a creamy garlic lime dressing, it's ready in no time at all. Topped with tortilla chips for an addictive crunch, it's so tasty and perfect for meal prep!
Servings: 4 servings
Ingredients
- 2 boneless skinless chicken breasts
- 1 sachet taco seasoning
- 4 cups baby arugula or any other greens
- 1 cup grape tomatoes halved
- 1 red pepper seeded and sliced
- 1 medium red onion sliced
- 1 cup corn chips
Taco Salad Dressing:
- 1/2 cup sour cream
- 1 garlic clove minced
- 1 lime juice and zest
- Kosher salt and pepper to taste
Instructions
- Rub your chicken breast with the taco seasoning.
- Preheat the oil in a large skillet over medium heat. Cook the chicken until blackened and cooked through, until the internal temperature reads 165F.
- Meanwhile, in a large salad bowl, add all the remaining ingredients for the salad.
- Allow the chicken to cool for 5 minutes then slice it and add to the salad. In a small bowl, whisk all the dressing ingredients.
- Drizzle the dressing over the salad and toss to combine.
Notes
- Allowing the chicken to rest for 5 minutes after cooking retains the moisture inside and makes it super juicy!
- Fajita seasoning will work in place of taco seasoning.
- Greek yogurt is a lighter alternative to sour cream that still tastes rich and creamy while saving a few calories!
- Double batch the chicken to make this recipe for meal prep.
- Store any leftover chicken taco salad in the fridge for up to 5 days.
- If you're making it ahead, store the dressing separately so the arugula stays fresher for longer.
Nutrition
Calories: 241kcal | Carbohydrates: 26g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 831mg | Potassium: 563mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1839IU | Vitamin C: 54mg | Calcium: 121mg | Iron: 1mg