Ingredients and Weight:
- Boneless, skinless chicken breast: 1 pound
- Olive oil: 2 tablespoons
- Taco seasoning: 2 tablespoons
- Canned corn, drained: 1 cup
- Canned black beans, rinsed and drained: 1 cup
- Chopped bell pepper (any color): 1 cup
- Chopped onion: 1/2 cup
- Shredded cheddar cheese: 1 cup
- Shredded lettuce: 8 cups
- Chopped tomatoes: 1 cup
- Sour cream: 1/2 cup (optional)
- Guacamole: 1/2 cup (optional)
- Salsa: 1/2 cup (optional)
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Beginner)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Season chicken breasts with taco seasoning and olive oil.
- Roast chicken in oven for 20 minutes, or until cooked through.
- Remove chicken from oven and let rest for 5 minutes before slicing.
- In a large bowl, combine lettuce, corn, black beans, bell pepper, onion, and shredded cheese.
- Top with sliced chicken.
- Add any optional toppings such as sour cream, guacamole, or salsa.
Nutritional Information:
(per serving, approximately 1.5 cups)
- Calories: 350
- Protein: 25 grams
- Fat: 15 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
Dish Characteristics:
- Colorful and visually appealing
- A blend of spicy, savory, and fresh flavors
- Can be tailored to individual tastes with optional toppings
User Comments:
- "This salad is so flavorful and satisfying. I love the combination of the crispy chicken and the fresh veggies."
- "I've made this salad several times and it's always a hit at parties. It's so easy to prepare and everyone seems to enjoy it."
- "I scaled up the recipe to serve a crowd and it was perfect for a large gathering."
Special Precautions and Tips:
- Adjust the amount of taco seasoning to taste.
- If you don't have an oven, the chicken can be cooked in a skillet over medium heat.
- For a vegetarian version, substitute the chicken with grilled tofu or tempeh.
