Grilled Chicken Taco Salad

Grilled Chicken Taco Salad: Marinate chicken in spices and lime juice, grill to perfection, and assemble with fresh veggies and avocado on a crunchy corn tortilla. Make now!

Transform your taco Tuesday into a fresh and flavorful fiesta with this grilled chicken taco salad! Tender grilled chicken, crunchy veggies, and creamy avocado come together in a vibrant salad that’s as nutritious as it is delicious, all wrapped up in a crispy corn tortilla.

Ready Time

45 mins

Yields

10 servings

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • 10 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 cup frozen corn kernels, thawed
  • 1 cup black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 1 avocado, diced
  • 10 taco-sized corn tortillas
  • 1 cup shredded pepper jack cheese
  • Optional toppings: diced radishes, diced avocado, sour cream, salsa, cilantro

Instructions

In a large resealable plastic bag, combine olive oil, lime juice, garlic, oregano, cumin, smoked paprika, cayenne pepper, salt, and pepper. Add the chicken and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Preheat grill to medium-high heat.

Remove chicken from marinade, letting any excess liquid drip off. Grill chicken until cooked through, about 5-7 minutes per side.

While the chicken is cooking, prepare the salad ingredients.

In a large bowl, combine mixed greens, cherry tomatoes, corn kernels, black beans, red bell pepper, and red onion. Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.

Add the sliced chicken to the bowl with the salad ingredients.

In a small bowl, toss the diced avocado with a squeeze of lime juice to prevent browning. To assemble the salads, place a portion of the chicken and salad mixture onto a corn tortilla, followed by a sprinkle of shredded pepper jack cheese.

Top with diced avocado and any desired toppings, such as diced radishes, sour cream, salsa, or cilantro.

Serve immediately and enjoy!

Notes

Make sure to reserve 30 minutes to 2 hours for the chicken to marinate, as this will greatly impact the flavor and tenderness of the dish. To avoid the avocado from browning, squeeze it with lime juice as soon as it’s diced.

This will prevent it from turning brown and keep it fresh for a longer period.

If you’re planning to prepare this recipe for a party or a large gathering, consider grilling the chicken and preparing the salad ingredients ahead of time. Assemble the salads just before serving to ensure everything stays fresh and crispy.

Don’t be shy to customize the toppings according to your taste preferences! The optional toppings like diced radishes, sour cream, salsa, and cilantro can add a lot of flavor and texture to the dish.

Since the recipe serves 10, consider scaling down the ingredients if you’re preparing it for a smaller group.

Nutrional Value

  • Calories: 420
  • Total Fat: 24g
  • Saturated Fat: 7g
  • Cholesterol: 60mg
  • Sodium: 450mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 6g
  • Sugars: 6g
  • Protein: 35g
Grilled Chicken Taco Salad
Grilled Chicken Taco Salad

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