Chicken Taco Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 35 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 60 milligrams
- Sodium
- 1404 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 12 grams
- Protein
- 28 grams
- Sugar
- 8 grams
- Total: 30 min
- Active: 25 min
Ingredients
2 8-inch flour tortillas, quartered and sliced into strips
2 tablespoons vegetable oil
1 1/4 teaspoons grated lime zest, plus the juice of 2 limes
Kosher salt and freshly ground pepper
1 15-ounce can black beans, drained and rinsed
1 cup frozen fire-roasted corn, thawed
2 tomatoes, chopped
1 tablespoon chopped pickled jalapenos, plus 2 tablespoons brine
1/2 head iceberg lettuce, shredded (about 8 cups)
2 cups shredded rotisserie chicken (skin removed; about 10 ounces)
1 small avocado, chopped
1 cup grated sharp cheddar cheese (about 4 ounces)
Directions
- Preheat the oven to 375 degrees F. Line a baking sheet with foil. Toss the tortilla strips with 1 tablespoon vegetable oil, 1/2 teaspoon lime zest, a pinch of salt and a few grinds of pepper in a medium bowl; spread in a single layer on the prepared pan. Bake, stirring halfway through, until browned and crisp, 10 to 12 minutes; let cool.
- Meanwhile, toss the beans, corn, tomatoes, pickled jalapenos and brine, the remaining 1 tablespoon vegetable oil and 3/4 teaspoon lime zest, the lime juice, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Let sit, tossing occasionally, until juicy, about 10 minutes.
- Divide the lettuce among 4 bowls and top with the bean mixture and juices, chicken, avocado, cheese and tortilla strips.