Chicken Taco Salad Recipe

Name: Chicken Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces pre-cooked chicken, chopped into cubes; 15 ounces black beans, rinsed and drained; 1 cup lentils, pre-soaked; 1 ounce mccormick taco seasoning; oil; shredded lettuce; black olives; green onion; tomatoes; salsa; jalapeno; avocado

Servings: persons

9 ounces pre-cooked chicken, chopped into cubes
15 ounces black beans, rinsed and drained
1 cup lentils, pre-soaked
1 ounce mccormick taco seasoning
oil
shredded lettuce
black olives
green onion
tomatoes
salsa
jalapeno
avocado

1
In a large saute pan, brown the chicken cubes in some oil.
2
Add the beans and lentils.
3
Stir.
4
Cover with water and stir in taco seasoning mix.
5
Bring to a boil, then simmer until it thickens to your desired consistency (we simmered it a long time to make it really thick).
6
Build your salad!
7
In each bowl, layer: A handful of lettuce.
8
A couple of scoops of chicken taco mix.
9
Add or delete the following to taste: Green onions, Chopped black olives, Avocado, Chopped tomatoes, Salsa, and Jalapono.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 9 ounces pre-cooked chicken, chopped into cubes, 15 ounces black beans, rinsed and drained, 1 cup lentils, pre-soaked, 1 ounce mccormick taco seasoning, and more.

Yes, Chicken Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Taco Salad

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