Chicken Taco Salad
Loaded with taco sauce, chicken thighs, pinto beans, corn salsa, and crushed up crunchy taco shells.
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Servings: 4
Ingredients
For the chicken:
- 1 pound boneless skinless chicken thighs, diced into 1 inch cubes
- Salt and pepper
- 1 (14 oz) can pinto beans, drained and rinsed
- 1 (10 oz) can enchilada sauce
- 1 (1 oz) packet Taco seasoning
- 1/4 cup water
- 1/2 lime, juiced
For the corn salsa:
- 1 (10 oz) package frozen corn, thawed in the microwave
- 1/2 cup (~2 oz) crumbled queso fresco (or crumbled feta)
- 3 Tablespoons mayo
- 1 lime, juiced
- 3/4 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt to taste
For the salads:
- 4 crunchy taco shells (more or less depending on how many chips you like in your salad)
- 2 romaine hearts, thinly sliced
- pickled onions
- Cilantro (optional)
- Taco Bell Mild sauce (optional)
Instructions
For the chicken:
- Heat a non-stick skillet over medium-high heat.
- Add the olive oil and diced chicken to the skillet. Cook for 5-6 minutes, or until cooked through.
- Squeeze the lime juice over the chicken and stir in.
For the corn salsa:
- Mix all ingredients in a medium bowl.
For the salads:
- Bake taco shells in oven according to package instructions.
- In salad bowls, add a little shredded lettuce. Top with the chicken, elote corn, pickled onions, cilantro, and crushed taco shells
Nutrition
Serving: 1serving | Calories: 537kcal | Carbohydrates: 56g | Protein: 39g | Fat: 19g