Light Mexican Taco Salad with Grilled Chicken
A refreshing twist on tacos, this salad uses crisp lettuce, juicy tomatoes, and grilled chicken topped with a zesty lime-cilantro dressing. This mexican-inspired chicken (vegetarian-friendly, low-carb) ready in about 25 minutes pairs grilled chicken breast, romaine lettuce, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, sliced grilled chicken breast
- 4 cups, chopped romaine lettuce
- 2 cups, diced tomatoes
- 1, diced avocado
- 1 cup, drained and rinsed black beans
- 1/2 cup, frozen and thawed corn kernels
- 1, juiced lime
- 1/4 cup, chopped cilantro
- 1 tbsp olive oil
- 1, seeded and diced jalapeño
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat grill to medium-high heat. Season 1.5 lbs sliced chicken breast with 1/2 tsp salt and 1/4 tsp black pepper. Grill for 6-7 minutes per side until fully cooked. Let rest, then slice into strips.
- Step 2: In a large bowl, combine 4 cups chopped romaine lettuce, 2 cups diced tomatoes, 1 cup black beans, 1/2 cup corn kernels, 1 diced avocado, and 1 seeded jalapeño.
- Step 3: Whisk 1 tbsp olive oil, 2 tbsp lime juice, 1/4 cup chopped cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over the salad and toss to coat. Top with grilled chicken and additional avocado slices if desired.
Frequently asked questions
How long does Light Mexican Taco Salad with Grilled Chicken take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Light Mexican Taco Salad with Grilled Chicken?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grilled chicken breast from drying out.
Can I substitute ingredients in Light Mexican Taco Salad with Grilled Chicken?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Light Mexican Taco Salad with Grilled Chicken for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Light Mexican Taco Salad with Grilled Chicken vegetarian-friendly?
Yes — this recipe is tagged vegetarian-friendly, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
