Shredded Chicken Taco Salad
Shredded Chicken Taco Salad is a vibrant and satisfying dish that combines seasoned chicken, crunchy romaine, and fresh vegetables, all drizzled with a tangy Greek yogurt dressing. This easy-to-make salad is perfect for any occasion, whether it’s a quick weeknight dinner or a lively gathering with friends. Enjoy the delightful textures and flavors in every bite while easily customizing it to suit your taste!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp taco seasoning
- 6 cups romaine lettuce (chopped)
- 1 cup cherry tomatoes (halved)
- 1 avocado (sliced)
- 1 cup shredded cheese
- 1/2 cup Greek yogurt
- 2 tbsp lime juice
Instructions
- Preheat oven to 375°F (190°C). Place chicken breasts in a baking dish and sprinkle with taco seasoning. Bake for 25-30 minutes or until cooked through.
- Remove chicken from the oven, let cool slightly, then shred into bite-sized pieces using two forks.
- Chop romaine lettuce, halve cherry tomatoes, and slice avocado.
- In a small bowl, whisk together Greek yogurt and lime juice until smooth.
- In a large bowl, layer shredded lettuce, followed by shredded chicken, tomatoes, avocado slices, and cheese.
- Drizzle with dressing and toss gently to combine or serve deconstructed.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 90mg
Keywords: Marinate the chicken overnight with taco seasoning for extra flavor. Add black beans or corn for additional nutrition. Store leftovers in airtight containers for up to three days.