Best Chicken Taco Salad Recipe
The Best Easy Chicken Taco Salad Recipe - with avocado, lime, red pepper strips, cheese and olives for a flavorful keto chicken taco salad the whole family will love!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Salads
Cuisine: American
Keyword: chicken salad, chicken taco salad, taco salad
Servings: 4 servings
Calories: 376kcal
Author: Courtney O'Dell
- 2 tbsp olive oil
- 2 chicken breasts cubed in 1" bites
- 1 bell pepper diced
- ½ white onion diced
- 2 tbsp taco seasoning
- 1 tbsp water
To garnish:
- 1 avocado sliced in half and pit removed
- 2 oz sharp cheddar cheese shredded (omit if sticking to paleo/whole 30 diet)
- ⅓ cup arugula
- ¼ cup pico de gallo
- ¼ cup black olives sliced
- 3 cups spinach or romaine mix lettuce
In a large pan, heat olive oil until shimmery.
Add chicken to pan and cook on high heat, stirring occasionally, until browned - about 8 minutes.
Add peppers and onions to pan, cook until lightly browned and soft.
When peppers and onions are softened, add taco seasoning and water, mix well.
Let water absorb and reduce, then remove from heat.
Add salad mix to large bowl.
Top with chicken and vegetables, as well as cheese.
Garnish with fresh pico de gallo, serve immediately.
Serve and enjoy!
Serving: 1g | Calories: 376kcal | Carbohydrates: 18g | Protein: 28g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 65mg | Sodium: 659mg | Fiber: 9g | Sugar: 4g