Rotisserie Chicken Taco Salad
A quick and easy taco salad made with shredded rotisserie chicken, fresh greens, and vibrant toppings, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 whole rotisserie chicken, shredded adds moistness
- 6 cups mixed salad greens (like romaine and spinach) provides crunch
- 1 cup cherry tomatoes, halved adds sweetness and color
- 1 cup corn (canned or frozen) contributes sweetness and texture
- 1 whole avocado, diced offers creaminess
- 1 cup black beans, rinsed and drained adds protein and fiber
- 1 cup shredded cheese (cheddar or Mexican blend) gives richness
- 1 cup salsa or pico de gallo brings flavor and moisture
- 1/4 cup sour cream (optional) adds creaminess
- Salt and pepper, to taste enhances all flavors
- Lime wedges, for serving adds acidity
Instructions
Preparation
- Begin by shredding the rotisserie chicken into bite-sized pieces.
- In a large bowl, add the mixed salad greens as the base.
- Slice the cherry tomatoes in half and add them to the bowl.
- Drain the corn well and add it to the salad bowl.
- Dice the avocado into bite-sized pieces and add to the bowl carefully.
- Rinse and drain the black beans thoroughly and add them to the salad.
- Sprinkle the shredded cheese on top of the salad.
- Pour in the salsa or pico de gallo and gently toss the ingredients.
- Season the salad with salt and pepper to taste.
- Serve in bowls with lime wedges on the side.
Notes
For best results, use warm rotisserie chicken, adjust ingredients based on preferences, and add tortilla chips for crunch.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 7gSodium: 800mgFiber: 8gSugar: 5g
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