Taco Salad

No one likes boring salads, so try this delicious taco salad with roasted chicken, plenty of vegetables, crispy tortilla chips, and a creamy nacho dressing. Your taste buds will thank you, and your stomach will be happily satisfied.⁠

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

Dressing

  • 3 spoons Cheese, Cheddar

  • 2 spoons Yogurt, plain, from whole milk

  • 1 piece Lime, fresh

  • 1 piece Meat, chicken, breasts

  • pieces Salt, table

  • pieces Oil, vegetable oil, canola

  • 0.5 piece Salad, ice

  • 0.5 piece Salad, soft

  • 1 piece Bell pepper, red, fresh

  • pieces Corn, yellow, in brine

  • pieces Beans, grains, cooked

  • 3 pieces Tomato, red

  • 1 piece Onion, raw

  • 1 cup Sweet potato, unpeeled, fresh

  • 0.5 cups Cheese, Cheddar

  • 2 handfuls Chips, tortilla

Steps

  1. Season the chicken breast fillets with salt, pepper, and any desired spices (e.g., smoked paprika and garlic). Rub the fillets well and drizzle with oil, then sear them in a hot pan on both sides until golden brown. Remove the cooked meat from the pan and slice it into strips or cubes.

  2. Wash and chop the lettuce, then place it in bowls.

  3. Top the lettuce with slices of red bell pepper, corn, beans, chopped tomatoes, red onion slices, and cucumber. Add grated cheese and crushed tortilla chips.

  4. Prepare the dressing. Mix nacho sauce with yogurt, add a splash of lime juice, and enough water to create a smooth, pourable mixture.

  5. Drizzle the dressing over the salad, toss well, and serve.

Nutrition Information (Per 100g)

  • Calories: 63.23 kcal
  • Fat: 2.74 g
    • Saturated Fat: 1.08 g
  • Carbohydrates: 3.16 g
    • Sugars: 1.33 g
  • Protein: 4.4 g
  • Fiber: 0.66 g