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Chicken Taco Salad

Chicken Taco Salad with Crispy Tortillas and Avocado Dressing

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Perhaps the best part of a taco salad is the crunch of the giant tortilla bowl it’s served in—but we don’t always want to fill up on all that greasy, fried tortilla (as delicious as it is). Chef Andrea’s version still includes plenty of crunch and all the best mix-ins, minus any need for a deep-fryer. Tortilla strips are baked until golden and crispy to create the perfect garnish for roast chicken, romaine, black beans, corn salsa, and sliced avocado. And because we’re huge fans of double avocado: There’s a creamy Greek yogurt and avocado dressing, spiked with lime, to ensure this recipe goes down in taco night history.
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Andrea

By Chef Andrea

Ingredients & Equipment

What we send

  • shallot
    • 1
    • shallot
  • limes
    • 2
    • limes
  • romaine hearts
    • 2
    • romaine hearts
  • grape tomatoes
    • 6 ounces
    • grape tomatoes
  • flour tortillas
    • 2
    • flour tortillas
  • black beans
    • 1 cup
    • black beans
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • chili powder
    • 1/4 teaspoon
    • chili powder
  • ground cumin
    • 1/4 teaspoon
    • ground cumin
  • dried Mexican oregano
    • 1/8 teaspoon
    • dried Mexican oregano
  • corn
    • 1/2 cup
    • corn
  • avocado
    • 1
    • avocado
  • nonfat Greek yogurt
    • 2 tablespoons
    • nonfat Greek yogurt
  • sherry vinegar
    • 1/2 tablespoon
    • sherry vinegar

What You’ll Need

  • olive oil
  • canola oil
  • water
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 12" large pan
  • food processor or blender (optional)

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Peel shallot and mince. Halve limes. Rinse romaine and cut crosswise into 1-inch pieces. Rinse and halve tomatoes. Stack tortillas and cut into ¼-inch strips. Rinse beans.

  2. Roast Chicken

    Roast Chicken

    Pat chicken dry with paper towel and place on a foil-lined baking sheet. Season all over with spice mix, ½ teaspooon salt and pepper. Drizzle 1 teaspoon olive oil over each chicken breast, then rub in seasoning. Roast until chicken is cooked through and no longer pink, 15-17 minutes. Transfer chicken to a plate and set aside to rest until ready to shred. Remove and discard foil, reserving baking sheet for toasting tortillas.

  3. Make Corn Salsa

    Make Corn Salsa

    While chicken roasts, heat ½ tablespoon canola oil in a large pan over medium-high heat. When oil is shimmering, add corn and shallot. Season with ¼ teaspoon salt and pepper as desired and sauté, stirring, until vegetables begin to soften, about 3 minutes. Stir in beans to warm through, about 1 minute more. Remove from heat, stir in tomatoes, and set aside until ready to serve.

  4. Make Avocado Dressing

    Make Avocado Dressing

    Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Cut half of avocado into ¼-inch slices and set aside for serving. Add remaining avocado to a food processor or blender. Add Chobani yogurt, sherry vinegar, juice of 2 limes, and 1 tablespoon water and blend until smooth, then transfer to a large bowl (big enough for the salad). Season with ¼ teaspoon salt and pepper as desired. Set aside.

  5. Toast Tortillas and Shred Chicken

    Toast Tortillas and Shred Chicken

    Add tortilla strips to baking sheet and drizzle over 1 tablespoon olive oil. Season with ½ teaspoon salt and pepper as desired. Arrange in a single layer and bake until toasted and crispy, 5-7 minutes. Meanwhile, using 2 forks or tongs, shred chicken into bite-size pieces.

  6. Plate Chicken Taco Salad

    Plate Chicken Taco Salad

    Add romaine and corn salsa to bowl with avocado dressing and toss to coat. Divide between plates and top with shredded chicken, crispy tortilla strips, and sliced avocado. Dig in!

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