Chicken Taco Salad
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 336, total fat 16 G., saturated fats 4 G., proteins 23 G., carbohydrates 28 G., fiber 12 G., cholesterol 53 mg, sodium 991 mg, sugar 3 G.
Calories 336, total fat 16 G., saturated fats 4 G., proteins 23 G., carbohydrates 28 G., fiber 12 G., cholesterol 53 mg, sodium 991 mg, sugar 3 G.
If you have taco ingredients on hand but don't have time to assemble the tacos themselves, make a taco salad. For this Tex-Mex-inspired salad, you'll need some grilled chicken (leftovers from last night's dinner are fine), a can of black beans, romaine lettuce, spices including chili powder, and other traditional taco toppings like shredded cheese, guacamole, and sour cream. Cut the tortillas into strips and fry them. They'll make a great crunchy addition to your salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. vegetable oil
- 1 small onion, thinly sliced
- 1 tbsp. chili powder
- 1.5 tsp ground cumin
- 2 cups shredded grilled chicken
- 1 can (425 g) canned black beans, rinsed
- 1 cup lightly salted chicken broth
- Juice of half a lime + wedges for serving
- 1 head romaine lettuce, shredded
- Grated Pepper Jack cheese, salsa, guacamole, sour cream, green onions, fried tortilla strips, for serving
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Recipes with similar ingredients: romaine lettuce, grilled chicken, black beans, chili seasoning, cumin, lime, pepper jack cheese, salsa sauce
Cooking the dish according to the recipe:
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the chili powder and cumin and cook for 30 seconds.
- Add the chicken, black beans, and chicken broth, then stir, bring to a boil, and cook until thickened, about 5 minutes. Add lime juice and season with salt and pepper to taste.
- Place romaine lettuce in 4 deep bowls, then add the chicken mixture. Top with cheese, salsa, guacamole, sour cream, green onions, and tortilla strips. Serve with lime wedges.
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