Southwest Chicken Taco Salad

I love southwestern salads, so I decided to create my own at home. You can add black beans, corn, or spice it up with chili peppers.

Southwest Chicken Taco Salad Ingredients

• 1? tablespoons paprika

• 1? teaspoons cayenne pepper

• 1? teaspoons garlic powder

• 1? teaspoons onion powder

• 1 teaspoon ground black pepper

• 1 teaspoon ground white pepper

• teaspoon ground cumin

• teaspoon dried oregano

• teaspoon dried thyme

• 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

• cup shredded Cheddar cheese

• cup sliced black olives

• cup ranch dressing

How to Make Southwest Chicken Taco Salad

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.

Southwest Chicken Taco Salad Nutritions

• Calories: 666.9 calories

• Carbohydrate: 33.2 g

• Cholesterol: 87.6 mg

• Fat: 47 g

• Fiber: 12.9 g

• Protein: 33.9 g

• SaturatedFat: 9.7 g

• ServingSize:

• Sodium: 1861.3 mg

• Sugar: 7.2 g

• TransFat:

• UnsaturatedFat:

Southwest Chicken Taco Salad Reviews

• This is awesome Thanks for the recipe Wow

• I have to give this 5 STARS even tho I only made the chicken part of it. Everyone in the family loved it. We will make this again and again. Just the right amount of heat and spice. Made as directed in this recipe, it turns out very moist. My husband and I ate it on lettuce with tomato, avocado, jalapeno, cheese. I had French dressing and taco sauce on my salad and he put Caesar on his. Our son, age 12, at the chicken on heated up tortillas. Everyone was extremely happy and said this was one of the best meals we have had EVER.

• When the most difficult thing about a recipe is putting together the spice mix....well, theres 3 stars right there. the tasty finished product puts it over the moon. a fantastic, fun meal.

• Yes we will make it again.

• Very good and easy meal. My family loved it and want me to put it on the weekly rotation.

• I made this Paleo style, so no cheese and no tostada shells :) Also made my own Paleo friendly ranch. My husband could not stop raving about the chicken rub He said he could eat it everyday Thank you so much for sharing a fantastic salad recipe

• Im sure the recipe is great but when I made it the chicken did not absorb ANY flavor so it was flavorless chicken on salad greens = boring.

• Great easy recipe. I know I should not rate a recipe when I dont exactly follow it, so sorry. I actually just used some taco seasoning instead of combining all of the spices listed. Dish turned out great.