12ozBoneless, Skinless, Chicken Breast2, small breasts
3cupRomaine Lettuceroughly chopped, (300 grams)
4tbspCilantro Lime Dressing
1Red Bell Peppersliced, (100 grams)
½Red Onionsmall onion, sliced thin, (100 grams)
10Cherry Tomatoescut in half, (100 grams)
1canCorn(1 15 ounce, can)
1Jalapenosliced, (15 grams)
Instructions
Heat a small stovetop pot to medium heat and add ½ tbsp oil, garlic, and diced red onions to the pot. Cook for about 3 minutes until the onions begin to soften.
Then add your black beans to the pot. Season with 1 tsp taco seasoning and cook for about 10 minutes on low heat, stirring often to prevent burning.
While the beans are cooking heat a large stovetop pan to medium heat, while the pan is heating season the chicken breasts on both sides with 1 tsp of the taco seasoning. Once the pan is hot, add 1/2 tbsp oil to the pan.
Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
Both sides should start to become golden brown, but the center will still look uncooked…If not, give each side another minute…your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 6 minutes, then flip and cover again for another 6 minutes on the other side.
After 6 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…these times are based on a 6oz breasts. My rule of thumb, once covered, 1 minute, per ounce, per side, produces the perfect juicy chicken breast.
While the chicken and beans are cooking you can begin working on the rest of the salad. Place your lettuce in a large bowl and drizzle with the dressing. Then toss the lettuce in the dressing until it is evenly distributed. I prefer to toss the greens with the dressing this way as it ensures each bite has the same amount of dressing, but you can also use less dressing.
Once your greens are dressed, place them in your serving bowls. Then top with your sliced red pepper, red onion, cherry tomatoes, jalapeno, and corn. Canned corn is good cold and right out of the can. If you want them warm, you could cook the corn with your beans.
Once your beans are done, spoon them on top of your salads.
When the chicken is done, remove it from the pan and cut into bite-size pieces and then place on top of your beans and enjoy!
Macro Nutrition
Nutrition Facts
Chicken Taco Salad
Amount Per Serving
Calories 545Calories from Fat 159
% Daily Value*
Fat 17.7g27%
Saturated Fat 1.4g9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3.4g
Cholesterol 3.3mg1%
Sodium 880.9mg38%
Potassium 731.2mg21%
Carbohydrates 53.2g18%
Fiber 12.7g53%
Sugar 14.7g16%
Protein 40.2g80%
Vitamin A 289.4IU6%
Vitamin C 98.8mg120%
Calcium 38.3mg4%
Iron 19.8mg110%
* Percent Daily Values are based on a 2000 calorie diet.