Pin It

Spicy Chicken Taco Salad

Spicy Chicken Taco Salad

5.0 from 5 reviews
Spicy Chicken Taco Salad
Author: 
Recipe type: Salad
Cuisine: Mexican
Serves: 4
 
All components of this salad can be prepared ahead of time. If you are making it in advance, add the chips, chicken, and salad dressing immediately before serving.
Ingredients
  • 2 large chicken breasts, pounded to an even thickness
  • ¼ cup olive oil
  • 2 Tablespoons lime juice
  • 1 Tablespoon balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1 large head romaine lettuce, chopped and washed
  • 1 tomato, diced
  • 1 jalapeno pepper, sliced
  • 1 avocado, diced
  • ¼ cup shredded cheddar cheese
  • ½ cup canned black beans, rinsed and drained
  • 2 onion greens
  • 1 bag riceworks Salsa Fresca chips (or other favorite corn chip)
  • ½ cup President's Choice Lime & Jalapeno Avocado Dressing (or you can make a Homemade Avocado Dressing, like this one found on Closet Cooking)
  • Instructions:
  • Measure the oil, lime juice, balsamic vinegar, salt, pepper, and spices into a re-sealable bag. Add chicken, seal, and refrigerate for 1 hour.
  • Preheat your grill to a medium-high heat. Lightly oil the grate. Place chicken on the greased grill and discard any remaining marinade. Grill until juices run clear, approximately 7 minutes per side. Remove chicken from the grill, cover with foil, and allow to sit for 5-10 minutes before slicing into strips to place on top of the salad.
  • In a large bowl (or on 4 individual plates), layer the remaining ingredients. Top with the sliced grilled chicken, and drizzle with the Lime & Jalapeno Avocado Dressing. Enjoy!
  • Note: All components of this salad can be prepared ahead of time. If you are making it in advance, add the chips, chicken, and salad dressing immediately before serving.
Instructions
  1. Measure the oil, lime juice, balsamic vinegar, salt, pepper, and spices into a re-sealable bag. Add chicken, seal, and refrigerate for 1 hour.
  2. Preheat your grill to a medium-high heat. Lightly oil the grate. Place chicken on the greased grill and discard any remaining marinade. Grill until juices run clear, approximately 7 minutes per side. Remove chicken from the grill, cover with foil, and allow to sit for 5-10 minutes before slicing into strips to place on top of the salad.
  3. In a large bowl (or on 4 individual plates), layer the remaining ingredients. Top with the sliced grilled chicken, and drizzle with the Lime & Jalapeno Avocado Dressing. Enjoy!

Jeanine Friesen, the author of “The Everything Guide to Living Gluten-Free”, is a recipe developer and freelance food writer from Manitoba, Canada.  Her blog, The Baking Beauties, is a collection of gluten-free recipes that have helped her sustain a normal life after the diagnosis of Celiac disease.  Jeanine truly believes that no one should have to go without, and has done what she can to help others fill the void that the gluten-free diet can cause.

Comments

  1. I absolutely love a good chicken salad and my husband loves anything spicy. This would be a great meal to make for a date night in. Thanks for sharing!

  2. Well I am eating breakfast right now, but now want that for my dinner. YUM

  3. Love how easy it is!

  4. You take such beautiful food photos!

  5. this looks great–I’m so hungry right now–I think I have to have it!!! thanks for sharing :)

  6. allyson says:

    Jeanine – I’ve made this recipe for company, and will be making it again for another crowd this weekend! Delish beyond belief. I actually had to be rude and say it myself when I first served it to guests, I just couldn’t help myself!! Thnx for another great one.

  7. natalie parvis says:

    This looks delicious. I don’t think I’ve put chicken in a taco salad before, but I’m going to now!

  8. This was my Go-To summer recipe for 2013…..and I’m reaching for it again in 2014! Super in every way. My lunch guests will be enjoying this on the weekend. Thanks again and again. :)

Trackbacks

  1. [...] Please visit Mommy Moment to view my guest post and get the full recipe. [...]

Add Your Comment

*

Rate this recipe: