Description
A quick and easy Taco Chicken Salad that captures the comforting flavors of taco night, perfect for busy weeknight dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can black beans, rinsed and drained
- 1 cup cheddar cheese, shredded
- 2 cups fresh vegetables (lettuce, tomatoes, bell peppers, etc.), diced
- 1 cup tortilla chips, crushed
- ½ cup creamy taco salad dressing
Instructions
- Combine the cooked chicken, black beans, diced vegetables, and cheddar cheese in a large bowl.
- Toss the salad gently to combine all ingredients.
- Crush the tortilla chips and sprinkle them on top.
- Drizzle with creamy taco salad dressing before serving.
Notes
This salad can be made ahead of time. Store ingredients separately and toss just before serving for maximum freshness. Keep tortilla chips separate until ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg