Description
This High Protein Chicken Taco Salad Bowl features seasoned chicken breast, crisp romaine lettuce, black beans, sweet corn, cherry tomatoes, avocado, cheddar cheese, and a creamy lime topping. It’s a fresh, flavorful, taco-inspired meal perfect for lunch or dinner.
Ingredients
Scale
- 1.5 lb boneless skinless chicken breasts
- 1 head romaine lettuce, chopped
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tbsp fresh lime juice
- 1 tbsp taco seasoning
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- Optional: Pickled red onions
- Optional: Fresh cilantro leaves
- Optional: Crushed tortilla strips
- Optional: Sliced jalapeños
- Optional: Hot sauce
Instructions
- Cut the chicken breasts into evenly sized strips or bite-sized pieces. Place in a bowl and toss with the taco seasoning, chili powder, cumin, garlic powder, smoked paprika, kosher salt, and black pepper until evenly coated.
- Heat a large skillet over medium heat. Add the seasoned chicken in a single layer, working in batches if necessary. Cook, turning occasionally, until browned and cooked through. Check that the thickest pieces reach an internal temperature of 165°F (74°C). Remove from the heat and let rest briefly.
- Divide the chopped romaine lettuce among serving bowls or place it in a large salad bowl. Add the rinsed and drained black beans, corn kernels, and halved cherry tomatoes.
- Arrange the cooked chicken over the salad. Add the diced avocado and shredded cheddar cheese.
- In a small bowl, stir together the sour cream and fresh lime juice until smooth.
- Spoon the lime and sour cream mixture over the salad or serve it on the side. Finish with optional pickled red onions, cilantro, crushed tortilla strips, sliced jalapeños, or hot sauce. Serve promptly.
Notes
- Cut the chicken into evenly sized pieces to help it cook consistently.
- Dry the romaine lettuce and drain the black beans thoroughly to prevent a watery salad.
- Prepare the avocado shortly before serving and keep the creamy lime topping separate if making the salad ahead.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Recipes
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal
Keywords: high protein chicken taco salad, chicken taco salad bowl, healthy chicken taco salad, chicken salad bowl recipe, taco salad with chicken, easy high protein dinner