Chicken Taco Salad with Spinach, Tomatoes, Bell Pepper, Tortilla Chips, and Cheddar Cheese. For dressing use Ranch dressing or Greek yogurt mixed with the taco seasoning and fresh cilantro.
Servings: 8 servings
2 tablespoons vegetable Oil
1 lb chicken breasts , skinless, boneless
2 tablespoons taco seasoning
6 cups spinach fresh, shredded
3 tomatoes , diced
4 green onions , chopped
1/4 cup red onion , chopped
1 red bell pepper , thinly sliced
1/2 cup cheddar cheese , shredded
1/2 cup tortilla chips , crushed
Salad dressing (option 1):
1/2 cup Ranch salad dressing
Salad dressing (healthier option 2):
1/2 cup Greek yogurt mixed with the taco seasoning and chopped fresh cilantro
- Season the chicken breasts with taco seasoning on both sides. Heat the skillet on medium-high heat, add oil, then sear chicken about 3-4 minutes on each side. Remove from heat and keep the skillet covered to allow chicken to continue cooking off heat until no longer pink in the middle. Cool the breasts then slice them into small cubes
- Layer all salad ingredients (spinach, tomatoes, green onions, red onion, red bell pepper, grated sharp cheddar cheese, and crushed tortilla chips) and cubed chicken in a large salad bowl or on a large serving platter. Drizzle with the desired amount of Ranch dressing and serve.
- Or, instead of layering the salad ingredients, just toss them all together, without any layering, with the desired amount of Ranch dressing and serve the salad already tossed and mixed. In this case, add crushed tortilla chips only after you tossed and mixed all other salad ingredients, to make sure tortilla chips don’t get soggy.