Shredded Chicken Taco Salad
Shredded Chicken Taco Salad is a colorful and flavorful dish that turns any meal into a festive occasion. Featuring tender shredded chicken, crisp romaine lettuce, and a medley of vibrant toppings, this salad is perfect for both summer picnics and cozy family dinners. Tossed with a zesty lime dressing, every bite bursts with freshness and taste. Easy to customize, it meets everyone’s preferences while providing a nutritious, satisfying meal that will impress your guests!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: Mexican
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tablespoons taco seasoning
- 4 cups fresh romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- ½ cup sour cream
- 2 tablespoons lime juice
Instructions
- 1. Cook the Chicken: In a large pot, bring enough water to cover the chicken breasts to a boil. Add the chicken and simmer for 15-20 minutes until cooked through. Remove from heat and let cool slightly before shredding with two forks.
- 2. Season the Chicken: In a bowl, mix the shredded chicken with taco seasoning and a splash of water. Let sit for 5 minutes to absorb flavors.
- 3. Prepare the Salad Base: Chop romaine lettuce and place it in a large salad bowl.
- 4. Add Toppings: Layer on cherry tomatoes, diced avocado, and any additional toppings like black beans or corn as desired.
- 5. Make the Dressing: Whisk together sour cream and lime juice in a separate bowl until smooth.
- 6. Dress the Salad: Drizzle dressing over the salad and toss gently to combine.
- 7. Serve Fresh: Enjoy immediately with extra lime wedges on the side.
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Substitute chicken with grilled shrimp or black beans for vegetarian options. Experiment with different dressings like ranch or vinaigrette for varied flavors. Store leftovers in an airtight container for up to three days.