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Southwest Chicken Taco Salad

Southwest Chicken Taco Salad

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Angela T.

Angela T.

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

mommyluvs2cook
0

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!

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