Southwest Chicken Taco Salad Recipe

Name: Southwest Chicken Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons paprika; 1 1/2 teaspoons cayenne pepper; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons onion powder; 1 teaspoon ground black pepper; 1 teaspoon ground white pepper; 3/4 teaspoon ground cumin; 3/4 teaspoon dried oregano; 3/4 teaspoon dried thyme; 3/4 teaspoon salt; 4 skinless, boneless chicken breast halves; 1 tablespoon vegetable oil; 4 tostada shells; 2 cups chopped romaine lettuce; 2 cups fresh salsa; 2 avocados - peeled, pitted, and sliced; 1/2 cup shredded Cheddar cheese; 1/2 cup sliced black olives; 1/2 cup ranch dressing

Servings: persons

1 1/2 tablespoons paprika
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
3/4 teaspoon salt
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
4 tostada shells
2 cups chopped romaine lettuce
2 cups fresh salsa
2 avocados - peeled, pitted, and sliced
1/2 cup shredded Cheddar cheese
1/2 cup sliced black olives
1/2 cup ranch dressing

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.

285

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 19 ingredients. The key ingredients include: 1 1/2 tablespoons paprika, 1 1/2 teaspoons cayenne pepper, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, and more.

Yes, Southwest 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.

Southwest Chicken Taco Salad

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