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A colorful Southwest chicken taco salad in a bowl with grilled chicken, avocado, and creamy dressing
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High Protein Southwest Chicken Taco Salad

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 1.5 lbs boneless skinless chicken breast, cubed
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 6 cups romaine lettuce, chopped
  • 1 cup black beans, rinsed and drained
  • 1 cup roasted corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 large avocado , diced
  • 0.25 cup red onion, finely chopped
  • 0.5 cup cotija cheese, crumbled
  • 1 cup non -fat Greek yogurt
  • 1 tbsp fresh lime juice
  • 0.25 cup fresh cilantro, minced
  • 0.5 tsp sea salt
  • 0.5 cup crushed tortilla chips

Instructions

  • Season the cubed chicken breast with cumin, chili powder, garlic powder, and a pinch of salt.
  • Heat olive oil in a large skillet over medium-high heat.
  • Cook the chicken for 8 to 10 minutes, stirring occasionally, until the internal temperature reaches 165°F (74°C). Remove from heat and let rest.
  • In a small mixing bowl, whisk together the Greek yogurt, lime juice, minced cilantro, and 0.5 tsp sea salt until smooth to create the dressing.
  • In a large assembly bowl, combine the chopped romaine lettuce, black beans, corn, cherry tomatoes, and red onion.
  • Distribute the salad base into four bowls.
  • Top each bowl with the cooked chicken, diced avocado, and crumbled cotija cheese.
  • Drizzle each serving with the yogurt-based dressing and garnish with crushed tortilla chips immediately before serving.