Ingredients
Meat and Seasoning
- 1 pound 93% lean ground chicken
- kosher salt, to season
- ground black pepper, to season
- 1 tablespoon tomato paste
- ¼ cup homemade taco seasoning or one packet store-bought taco seasoning
- ½ cup water
Vegetables and Beans
- 3 tablespoons olive oil (divided, 1 tbsp for cooking onions and chicken)
- ½ yellow onion, finely diced
- one 15-ounce can black beans, drained and rinsed
- 4 cups chopped romaine lettuce or greens of choice
- 2 ears sweet corn, husked and kernels sliced off cob
- 4 green onions, thinly sliced
- handful cilantro leaves (about 1 cup lightly packed)
Dressing and Toppings
- dressing of choice: recommended Zippy Lime Vinaigrette or Greek Yogurt Chipotle Ranch Dressing
- other toppings of choice such as pico de gallo or salsa, diced avocado or guacamole, shredded cheese, sour cream or Greek yogurt, additional chopped cilantro
- tortilla chips, for serving
Instructions
- Start the taco meat: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced onion, season with kosher salt, and cook while stirring frequently until the onion is softened and fragrant, about 3 to 4 minutes. Stir in the tomato paste and continue cooking for 1 to 2 minutes until the color deepens, enhancing the flavor.
- Browning the ground chicken: Push the cooked onion mixture to one side of the skillet. Add the ground chicken, pressing it down flat. Let it cook undisturbed for about 2 minutes until lightly browned, then flip and cook another 1 to 2 minutes. When the chicken is nearly cooked through, break it into crumbles with a wooden spoon or meat chopper and mix with the sautéed onions.
- Simmering the taco meat: Sprinkle the taco seasoning evenly over the chicken mixture and stir well to coat. Pour in the water and allow the mixture to simmer gently for 1 to 2 minutes until the sauce thickens slightly. Stir in the drained and rinsed black beans, then remove the skillet from heat.
- Preparing the salad: Prepare your preferred dressing according to the recipe directions or use a pre-made option like Zippy Lime Vinaigrette or Greek Yogurt Chipotle Ranch Dressing and set aside. In a large bowl, combine the chopped romaine lettuce, fresh sweet corn kernels, thinly sliced green onions, and cilantro leaves. Season lightly with kosher salt, drizzle with some dressing, and toss gently to evenly combine flavors. Adjust seasoning based on taste.
- Assembly of the chicken taco salad: Divide the tossed salad into shallow serving bowls. Top each portion generously with the warm chicken taco meat mixture. Add your favorite toppings such as pico de gallo, diced avocado or guacamole, shredded cheese, sour cream or Greek yogurt, and additional chopped cilantro for extra freshness. Serve immediately with tortilla chips on the side. Enjoy your vibrant and nutritious taco salad!
Notes
- Use 93% lean ground chicken for a balance of flavor and healthier fat content.
- Homemade taco seasoning enhances control over sodium and spice levels, but store-bought packets work fine for convenience.
- Dressing options like Zippy Lime Vinaigrette add a bright citrus twist, while Greek Yogurt Chipotle Ranch offers a creamy, smoky flavor.
- Feel free to customize toppings to your preference, including adding jalapeños for heat or opting for dairy-free options.
- The recipe is naturally gluten-free if the taco seasoning and toppings are gluten-free.
- Leftover taco meat can be refrigerated for 2 to 3 days and used in wraps or tacos.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten Free
