Fresh, flavorful, and satisfying, this chicken and black bean taco salad recipe is a lighter twist on a Tex-Mex favorite. Instead of ground beef, tender chicken breasts are slow-cooked with salsa, taco seasoning, cumin, and black beans until juicy and easy to shred. The chicken mixture is served over crisp romaine lettuce, topped with a sprinkle of Mexican cheese, and drizzled with a creamy avocado cilantro dressing. The dressing blends avocado, fresh herbs, garlic, and lime juice for a tangy, refreshing finish that ties all the flavors together. This salad is filling enough for dinner yet light enough to keep you feeling energized.
Why this recipe works
- Slow-cooked flavor: Cooking the chicken with salsa and spices in the slow cooker allows it to absorb all the flavor while staying tender and moist.
- Balanced nutrition: Combining lean chicken, black beans, and fresh vegetables creates a well-rounded meal with plenty of protein, fiber, and fresh greens.
- Creamy, zesty dressing: The avocado cilantro dressing adds richness and brightness, making the salad taste fresh and vibrant.
- Easy to enjoy in different ways: The chicken mixture works just as well in tacos, burritos, or lettuce wraps if you want a change from salad.
- Make-ahead friendly: Both the chicken mixture and dressing can be prepared ahead of time, making this a convenient choice for busy days.
Serving suggestions
- Complete the plate: Pair with tortilla chips and fresh salsa for added crunch on the side.
- Extra toppings: Add diced tomatoes, sliced jalapeños, roasted corn, or a squeeze of lime for more flavor and texture.
- Turn it into tacos: Spoon the chicken and bean mixture into warm tortillas, top with cheese, and drizzle with the avocado cilantro dressing.
- Family-style serving: Arrange all components separately so everyone can build their own salad with the toppings they like.
- Meal prep option: Portion the lettuce, chicken mixture, and dressing into containers for easy lunches throughout the week.
Chicken and black bean taco salad recipe
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
Enjoy this flavorful chicken and black bean taco salad recipe with fresh romaine, cheese, and creamy avocado cilantro dressing.
Ingredients
- 1lb boneless skinless chicken breasts
- 1 tablespoon taco seasoning
- 1/2 teaspoon cumin
- 1 cup canned black beans (rinsed)
- 1 cup chunky salsa
Salad-
- 6 cups chopped romaine lettuce
- 1/4 cup Mexican cheese blend
Dressing-
- 3/4 cup low-fat buttermilk
- 1 small jalapeno pepper (seeded and chopped)
- 1/4 cup fresh cilantro
- 1 medium avocado (peeled, pitted and chopped)
- 1 garlic clove
- 2 tablespoons chopped green onion
- juice of 1 lime
- 1/8 teaspoon cumin
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
Instructions
- Place the chicken into the slow cooker and season with taco seasoning and cumin. Pour the salsa and black beans over the chicken.
- Cover and cook on low for 4 hours or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and stir to combine with black beans and the liquid in the slow cooker. Keep warm until ready to serve.
- Combine all of the ingredients for the dressing in a blender and blend until smooth. If the dressing is too thick, add a little more buttermilk.
- To make the salad – place 1 ½ cups of lettuce onto each plate, top with a ¾ cup of the chicken mixture, about 1 tablespoon of cheese and 2 tablespoons of the dressing.
Nutrition
- Serving Size:
- Calories: 365
- Sugar: 6.1 g
- Sodium: 555.1 mg
- Fat: 14.2 g
- Carbohydrates: 27.8 g
- Protein: 35 g
- Cholesterol: 88.9 mg