Chicken Enchilada Taco Salad

Chicken Enchilada Taco Salad: What a salad SHOULD look like! A loaded taco combined with spicy enchilada chicken, veggies and a zesty lime vinaigrette.

Course Salad

Cuisine Mexican

Keyword taco salad, chicken enchiladas, loaded salad, healthy salad, tex mex salad

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 460kcal

Author Nicole

Cost $20

Equipment

Griddle

Ingredients

2 tsp olive oil
1 lb ground chicken breast
1/2 small onion, diced
2 tbsp tomato paste
1/2 cup + 1/8 cup water
3/4 tsp kosher salt
1 1/2 tsp Chili powder
1/2 tsp garlic powder
1 tsp apple cider vinegar
1 1/2 heads romaine lettuce, chopped
2 medium roma tomatoes, diced
1/2 cup shredded mozzarella cheese
1/2 cup shredded low-fat cheddar cheese
1/2 cup chopped cilantro
1 14 oz can black beans, rinsed and drained
1/2 cup frozen corn, defrosted
1 large avocado, sliced
1/2 cup crushed tortilla chips

Dressing

1/4 cup lime juice
2 tsp honey
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 cup olive oil

Instructions

Heat a medium skillet to a medium heat. Add 2 tsp olive oil. Once the oil is hot, add ground chicken. Use a wooden spoon to bread the meat up. After 1 or 2 minutes, add onion, stir to combine. Sauté until chicken is golden brown and cooked through, and onion is soft, about 6-7 minutes.
Add tomato paste, stir and cook for one minute. Add water, chili powder, garlic powder, and salt. Cook another 1-2 minutes and add vinegar. Stir and turn heat off.
Toss romaine with tomatoes, cheeses, cilantro, beans, corn and dressing. Season with salt and pepper. Add chicken and toss one more time. Top salad with crushed chips and sliced avocado.

Vinaigrette

Whisk lime juice, honey, cumin and salt together in a small bowl. Slowly whisk in olive oil. Season to taste with salt and pepper.

Nutrition