Chicken Taco Salad Bowl (High-Protein Mexican-Inspired Salad)

A fresh, colorful, and satisfying meal packed with juicy seasoned chicken, crunchy vegetables, creamy avocado, black beans, corn, and crispy tortilla chips. It combines all the best taco flavors in a healthier salad bowl format, delivering a delicious balance of protein, fiber, healthy fats, and fresh flavors.

Equipment

• skillet
• small bowl
• large bowl

Ingredients

• 2 large chicken breasts (about 1½ lbs)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of 1 lime
• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 avocado, diced
• ½ cup corn kernels
• ½ cup black beans, rinsed and drained
• ¼ cup red onion, finely chopped
• ¼ cup chopped cilantro
• 1 cup tortilla chips, crushed
• ¼ cup shredded cheddar cheese
• Extra lime wedges for serving
• ½ cup Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon taco seasoning
• ½ teaspoon garlic powder
• 1–2 tablespoons water (to thin)
• Salt and pepper to taste

Instructions

1. Pat chicken dry. Add olive oil and seasonings: chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Coat chicken evenly. Add lime juice and let marinate for 10–15 minutes.
2. Heat a skillet over medium heat. Cook chicken for 5–7 minutes per side until golden and fully cooked. Let rest for 5 minutes. Slice or chop into bite-sized pieces.
3. In a small bowl combine: Greek yogurt, mayonnaise, lime juice, taco seasoning, garlic powder, salt, and pepper. Mix until creamy. Add water gradually until desired consistency.
4. In a large bowl add: chopped lettuce, tomatoes, cucumber, corn, black beans, red onion, and cilantro. Toss gently.
5. Top salad with: seasoned chicken, avocado, cheddar cheese, and crushed tortilla chips. Drizzle with creamy taco dressing. Serve immediately.

Notes

Nutrition varies depending on tortilla chips, dressing, and portion size. Substitutions include rotisserie chicken, grilled chicken thighs, ground turkey, or shrimp for the chicken; pinto beans or chickpeas for black beans; and baked tortilla chips or crushed corn tortillas for regular chips.

Nutrition

Calories: ~520 kcal · Protein: ~42g · Carbohydrates: ~35g · Fat: ~25g · Fiber: ~9g