Taco Chicken Salad
Ingredients
-
1
tablespoon
canola oil
-
1 ½
lbs
uncooked boneless skinless chicken breasts, diced into ½” cubes
-
1
oz
packet of taco seasoning
-
½
cup
corn kernels
-
½
cup
drained and rinsed canned black beans
-
¼
cup
diced tomatoes
-
¼
cup
sliced radishes
-
½
medium
ripe avocado
-
2
tablespoons
light sour cream
-
to taste
chopped cilantro or scallions (optional)
Instructions
- Heat canola oil in a large skillet over medium-high heat and add diced chicken.
- Cook the chicken for 5-7 minutes, stirring occasionally, until cooked through.
- Drain if necessary and stir in taco seasoning to coat the chicken.
- Allow the chicken to cool and then refrigerate until chilled.
- In a mixing bowl, combine the cooled chicken with corn, black beans, tomatoes, and radishes.
- In a separate dish, mash the avocado and mix with sour cream until combined.
- Add the avocado mixture to the chicken mixture and stir until well coated.
- Add cilantro or scallions if desired and serve chilled or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
238
Total fat
8g
Total carbohydrates
10g
Total protein
28g
Sodium
mg
Cholesterol
mg
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