Chicken Taco Salad

Prep Time 10 min Cook time 20 min

What you’ll need:

1 Tablespoon olive oil

1 Packet taco seasoning

¼ Cup of taco sauce

4 Good size chicken breasts

1 Cup of sliced grape tomatoes

2 Cups chopped romaine lettuce

1 Can organic black beans

1 Can organic whole corn

1 Large red onion

½ Cup of taco cheese

Start by cutting your chicken breast into smaller strips. While you’re doing that take a large frying pan and start warming it up over medium heat. Add your olive oil to the pan and allow that to heat up and cover the base of the pan.

Once the pan is heated and the oil is hot, slowly add your chicken strips (careful not to splash oil on yourself). Take your taco seasoning and sprinkle it over each piece of chicken while cooking. Cover with a lid and let cook for about 10 minutes. (Your chicken should start to look white in color.)

As your chicken is cooking, it’s time to chop your veggies. Slice your tomatoes in halves and chop your romaine lettuce into small bitesize pieces. Dice your onions and drain and rinse your beans and corn. Store your veggies in the refrigerator until use. Top tip: Keep your veggies in separate bowls until you’re ready to combine to prevent anything from getting soggy.

After about 10 minutes flip your chicken. On the new side drizzle your taco sauce over them. Cover back with the lid and let cook for another 10 minutes. Once chicken is cooked through (should be white in the middle) remove from heat.

How to plate: I put mine in a pasta bowl, turned out to be the perfect size. I started with a nice base of lettuce, then added my chopped tomatoes and onions, along with the drained beans and corn. Placed three pieces of chicken on the side and topped with a chipotle ranch dressing. (Use any dressing of your choice)

Recipe and Photos By:

Olivia Viapiano