Southwest Chopped Chicken Salad Tacos

4.56 from 9 votes

Southwest Chopped Chicken Salad Tacos

A healthy taco recipe featuring Southwest chopped chicken, black beans, corn, crisp lettuce, and more. Plus, a creamy cilantro lime dressing to top it all off.

Prep Time20

Cook Time30

Total Time50

Course: Salad, Salad Dressing

Cuisine: American

Keyword: Southwest Chicken Salad Tacos

Servings:

Calories: 315kcal

Author: Kelly Anthony

Ingredients

For Creamy Cilantro Lime Dressing:

¼ cup + 2 tablespoons mayonnaise
Juice of half a lime
2 tablespoons plain Greek yogurt
2 tablespoon freshly minced cilantro
1 tablespoon 2% milk
1 teaspoon Adobo sauce (from chipotles in adobo)
¾ teaspoon garlic powder
½ teaspoon Kosher salt
½ teaspoon paprika
¼ teaspoon cumin powder
Generous pinch of black pepper
Generous pinch of onion powder

For the Southwest Chopped Chicken:

2 ¾ teaspoons paprika
¾ teaspoon Kosher salt
¾ teaspoon garlic powder
¾ teaspoon cumin powder
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon celery salt
¼ teaspoon onion powder
Pinch of cayenne pepper
1 ½ pound boneless, skinless chicken breasts
2 tablespoons olive oil

For the Southwestern Chopped Chicken Salad Tacos:

3 cups chopped Romaine or Iceberg lettuce
1 ½ cup diced, cooked chicken
¾ cup diced tomatoes
½ cup freshly grated Monterrey Jack or Cheddar cheese
¼ cup black beans from a can, drained and rinsed
¼ cup corn kernels from a can, drained
¼ cup tortilla strips
6 flour tortillas

Instructions

For the Creamy Cilantro Lime Dressing:

Combine the mayonnaise, yogurt, lime juice, cilantro, milk, adobo sauce, garlic powder, salt, paprika, cumin, black pepper, and onion powder in a small mixing bowl, and whisk to combine. Set aside until ready to use.

For the Chopped Chicken:

Preheat the oven to 375° and have ready a rimmed baking sheet, preferably fitted with a wire rack.
In a small mixing bowl, mix together paprika, salt, garlic powder, cumin, black pepper, smoked paprika, celery salt, onion powder, and cayenne. Set aside until ready to use.
Pat the chicken dry with a paper towel, and drizzle with olive oil. Sprinkle over the spice mixture and rub to adhere. Transfer the chicken to a rimmed baking sheet (or wire rack), and bake for 30-35 minutes, or until the chicken is completely cooked through.
Allow the chicken to rest for about 10 minutes, then cut into ½" slices, going against the grain. Cut each slice into ½" cubes. Set aside until ready to use.

For the Southwestern Chopped Chicken Salad Tacos:

Combine the lettuce, chicken, tomatoes, cheese, black beans, corn, and tortilla strips in a large mixing bowl, and toss to combine. Add a generous serving to each tortilla, top with desired amount of creamy cilantro lime dressing, serve and enjoy!

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