Chicken Taco Salad Recipe
This simple Chicken Taco Salad recipe is the perfect healthy lunch for packing and taking to work! Loaded with savory shredded chicken, black beans and veggies, this taco salad will be your new favorite way to pack your lunch!
Equipment
- Quart-Sized Mason Jars These Ball quart-sized mason jars are fantastic for meal-prepping salads.
- Cutting Boards This 3-Pack of non-slip cutting boards are a fantastic tool for every home cook.
- Santoku Knife This 7" santoku knife comes with a bonus 5" knife. Sold through Macy's and at an AMAZING price I've never seen anywhere!
Ingredients
- 2 Tablespoons salad dressing of your choice
- 1/2 cup Mexican shredded chicken
- 1/4 cup pico de gallo salsa or tomatoes
- 1/4 cup bell pepper slices
- 1/4 cup black beans
- 1/4 cup corn
- 1/4 cup avocado chopped
- 1 1/2 cup romaine lettuce torn or chopped
Optional:
- 2 Tablespoons Mexican blend shredded cheese
- tortilla chips for crumbling on top
Instructions
- To a 1-quart mason jar, add the dressing at the bottom. Next, add the shredded chicken, then the pico de gallo salsa or tomatoes. Next add the bell pepper slices, the black beans and corn. Next, the avocados and then top the jar with the lettuce. Top with tight fitting lid.
- If you choose to add cheese, you can add it any where in the order of ingredients.
- To a small snack-sized zip bag or resealable container, pre-portion the tortilla chips.
- Refrigerate salad(s) for up to 5 days.
Notes
Get the recipe for my Crock Pot Mexican Shredded Chicken.
Nutrition
Serving: 1gCalories: 460kcalCarbohydrates: 34gProtein: 33gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 71mgSodium: 997mgPotassium: 1037mgFiber: 10gSugar: 9gVitamin A: 6961IUVitamin C: 40mgCalcium: 415mgIron: 3mg
Tried this recipe?Let us know how it was!