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Bowl of chicken taco salad with corn, black beans, cherry tomatoes, avocado, and lettuce

Chicken Taco Salad with Corn and Black Beans

A simple and flavorful chicken taco salad with corn and black beans. Perfect for a quick meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: dinner, Salad
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups cooked chicken shredded
  • 1 cup corn fresh or canned
  • 1 cup black beans rinsed and drained
  • 1 avocado diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 4 cups romaine lettuce chopped
For the Dressing
  • 1/4 cup lime juice
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp salt

Equipment

  • Large mixing bowl
  • Skillet

Method
 

  1. In a large bowl, combine the chicken, corn, black beans, avocado, cherry tomatoes, red onion, and romaine lettuce.
  2. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, and salt to make the dressing.
  3. Pour the dressing over the salad and toss gently to coat.
  4. Serve immediately.

Nutrition

Calories: 320kcalCarbohydrates: 25gProtein: 25gFat: 15gSaturated Fat: 2gCholesterol: 50mgSodium: 300mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 120IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

For extra flavor, add crushed tortilla chips or shredded cheese on top.

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