Southwest Chicken Taco Salad

Southwest Chicken Taco Salad

3
Angela T. 1

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 667 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

3

Very good and easy meal. I bought refried beams and rice from a local Mexican restaurant and this made it even better. My family loved it and want me to put it on the weekly rotation.

I have to give this 5 STARS even tho I only made the chicken part of it. Everyone in the family loved it. We will make this again and again. Just the right amount of heat and spice. Made as ...

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!...