Description
Delicious and colorful combinations come together to make this yummy taco salad.
Ingredients
Scale
- 1 to 1 ½ lbs of cooked taco chicken tenders
- 2 romaine lettuce hearts, chopped or use 12-18 oz of bagged chopped romaine
- 2 cups corn, canned or frozen, drained
- 1 15 oz can of black beans, rinsed and drained
- 2 avocados, chopped or sliced
- 3-4 Roma tomatoes, chopped
- 1 red onion, chopped
- ½ cup chopped cilantro
Serve with:
tortilla chips
salsa
homemade dairy-free ranch dressing or Tessamae’s Dairy-Free Ranch Dressing
Instructions
- If using homemade dairy-free ranch dressing, mix first and then refrigerate to allow flavors to blend.
- Next, marinate your chicken in lemon juice and taco seasoning for 30 minutes in the refrigerator.
- While your chicken is marinating, prep the other ingredients. Chop tomatoes, red onion, cilantro, and lettuce if not using precut. Drain the can of corn or thaw if using frozen. Drain and rinse the can of black beans.
- Decide which way you want to cook your chicken. I have links with instructions for using an air fryer, pan frying, or baking in the oven.
- While your chicken is cooking, chop or slice the avocados.
- After cooking the chicken,g cut it into 1/2-inch slices or thinner.
- Serve salad either preassembled or place ingredients in individual serving dishes so each person can assemble their salad.
- Serve with salsa (gluten-free), homemade dairy-free ranch dressing, Tessamae’s Creamy Ranch (dairy-free), and gluten-free tortilla chips.
Notes
Make sure all packaged ingredients used are gluten-free.
Nutrition
- Serving Size: 1 cup
- Calories: 517
- Sugar: 10.8 g
- Sodium: 521.3 mg
- Fat: 20.4 g
- Carbohydrates: 54.2 g
- Protein: 34.9 g
- Cholesterol: 54.9 mg