Chicken Taco Salad

This healthy Chicken Taco Salad is loaded with seasoned ground chicken, black beans, tomatoes, corn, onion, Cheddar cheese, and avocado. Top it off with a drizzle of easy homemade cilantro-lime vinaigrette.

Chicken Taco Salad is loaded up with veggies, a simple ground chicken mixture, and the best cilantro vinaigrette. It’s similar to my Turkey Taco Salad, but with a vinaigrette instead of a creamy dressing.

It’s packed with nutritious ingredients and so many amazing textures and flavors.

Ingredients:

DRESSING

2 cups cilantro twist and rip off the top half of the bunch of cilantro to loosely measure (stems are fine)

1/4 cup + 2 tablespoons lime juice freshly squeezed

1 teaspoon lime zest

1 and 1/2 tablespoons diced jalapeño seeds and ribs removed

1/4 cup olive oil

3 tablespoons rice wine vinegar

1 tablespoon Dijon mustard

2 teaspoons white sugar

Salt and pepper, to taste

SALAD

1 tablespoon olive oil

1 pound ground chicken

1 red onion, separated (See Note 2)

1-2 cloves garlic, minced (1 and 1/2 teaspoons)

1 packet taco seasoning (See Note 3)

8 cups romaine lettuce, thinly sliced (3 heads of lettuce)

1 can (15 ounces) black beans, drained & rinsed

1 cup fresh corn, cut off the cob (~2 ears of corn)

1 large avocado, (or 2 small-medium ones) thinly sliced or diced

1 and 1/4 cups cherry tomatoes, halved

1/2 cup extra-sharp Cheddar cheese, freshly grated

Optional: additional limes and cilantro for topping salad