Southwest Chicken Taco Salad

Southwest Chicken Taco Salad

2
Angela T. 0

"I love southwestern salads, so I decided to create my own at home. You can add black beans, corn, or spice it up with chili peppers."

Ingredients 50 m {{adjustedServings}} servings 667 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 667 kcal
  • 33%
  • Fat:
  • 47 g
  • 72%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 33.9 g
  • 68%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1861 mg
  • 74%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir paprika, cayenne pepper, garlic powder, onion powder, black pepper, white pepper, cumin, oregano, thyme, and salt together in a bowl.
  3. Rub spice mixture into each chicken breast to coat thoroughly.
  4. Heat oil in a large skillet over high heat. Cook chicken breasts in hot oil until browned, about 5 minutes per side. Transfer chicken to a baking dish. Cover the dish with aluminum foil.
  5. Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into strips.
  6. Fill each tostada shell with 1/2 cup lettuce. Divide chicken, salsa, avocados, Cheddar cheese, and olives between the tostada shells. Top each salad with ranch dressing.
Tips & Tricks
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Reviews 2

  1. 2 Ratings

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HOLLYBELL
1/13/2015

I have to give this 5 STARS even tho I only made the chicken part of it. Everyone in the family loved it. We will make this again and again. Just the right amount of heat and spice. Made as directed in this recipe, it turns out very moist. My husband and I ate it on lettuce with tomato, avocado, jalapeno, cheese. I had French dressing and taco sauce on my salad and he put Caesar on his. Our son, age 12, at the chicken on heated up tortillas. Everyone was extremely happy and said this was one of the best meals we have had EVER.

mommyluvs2cook
9/19/2014

I made this Paleo style, so no cheese and no tostada shells :) Also made my own Paleo friendly ranch. My husband could not stop raving about the chicken rub! He said he could eat it everyday! Thank you so much for sharing a fantastic salad recipe!