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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!
Course Main Course, Salad
Cuisine Mexican, tex mex
Diet Low Fat
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 4 servings
Calories 241 kcal
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
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.
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.
Calories: 241 kcal | Carbohydrates: 26 g | Protein: 16 g | Fat: 9 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 2 g | Trans Fat: 0.1 g | Cholesterol: 39 mg | Sodium: 831 mg | Potassium: 563 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 1839 IU | Vitamin C: 54 mg | Calcium: 121 mg | Iron: 1 mg