Healthy AF Taco Salad

I will start this post by saying this is the best chicken taco salad and the most healthy AF Taco Salad! When you try this easy and healthy taco salad recipe, you’ll be making it every single week!

If you’re looking for more healthy salads, check out my Healthy Asian Salad with No Sugar, Easy Quinoa Salad, or my Roasted Cauliflower & Turkey Salad.

Why You'll Love This Recipe

Best Taco Salad: This is the best chicken taco salad – even if you aren’t trying to eat healthy. So, let me just say that. But, most of us are trying to eat healthy haha. So, this Healthy AF Taco Salad starts with seasoned chicken.

Tons of Flavor: I use boneless and skinless chicken thighs here as the thighs will provide more flavor. You can use breasts if you prefer (and want more lean meat). But, I think that the thighs are a big factor in the flavor of this salad.

Loaded with Veggies: I add Romaine lettuce, kale, red pepper, yellow onion, avocado, cilantro, lime and salsa to this salad.

No Salad Dressing Needed: This Health AF Taco Salad has no salad dressing, as the salsa acts as the dressing. Usually, I make my Homemade Salsa as most salsa has sugar in it (which is unnecessary I think). I like my sugar to be in things where it totally belongs, like cookies and cakes. But, when I’m too lazy to make Homemade Salsa, then we buy this Hatch Organic Medium Salsa and it’s so good! This organic salsa has no sugar, it has just the right amount of heat, and it’s perfect on this salad as a dressing!

Health Benefits: I use a mix of Romaine lettuce and kale for lots of good nutrients. I also use red pepper, which is the best color pepper to buy as it has the most health benefits! Plus it lends amazing flavor to this salad. I add the classic onion, cilantro, avocado, and lime – just like you would on tacos. And you have a Healthy AF Taco Salad that I believe is the best chicken taco salad that also just happens to be healthy.

Ingredients & Health Benefits

Frontier Co-Op Organic Veggie Grill Seasoning

Boneless Skinless Chicken Thighs: I use organic thighs here as they have a bit more flavor and fat, which is what I like when I'm just having a salad. Costco sells organic boneless skinless chicken thighs, it's one of the only places we find them.

Romain Lettuce: I use organic Romaine as the base as I can't eat all kale! Romaine has vitamin C and lots of antioxidants.

Kale: I use organic kale, a cruciferous veggie, which will help aid in gut health and skin health.

Avocado: Organic avocado is key here for healthy fat and flavor!

Red Bell Peppers: I prefer organic red bell peppers to any other color because they have the most nutrients and highest vitamin C content because they have been on the vine the longests. Not to mention, they are the sweetest of the bell peppers! You can use any color you prefer.

Yellow Onion: I use organic yellow onion, which can help lower blood sugar. You can use white or red too.

Cilantro: This salad is topped with a ton of fresh organic cilantro! This herb has lots of antioxidants and can help fight inflammation in your body.

Salsa: Usually I make my own Organic Homemade Salsa, but I tried out a new organic brand, Hatch because it has no sugar, and it's really good!

Tools Needed

Mixing Bowl

Cast Iron Skillet (use code MIMIBAKES for 10% off your order!)

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Step by Step Instructions

Step 1

Cook the chicken. I do this in a skillet over the stovetop. But, with grilling season coming up, you can also cook on the grill too. And if you’re feeling lazy, just bake it in your oven. Any way works!

Step 2

Chop your veggies.

Step 3

Assemble the salad: Add the chopped Romaine, kale, red pepper, onion, cilantro, avocado to a bowl. Add a big scoop of salsa, or two or three, and squeeze a wedge of lime over the top. That’s it!

FAQ's

Craving More?

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• Homemade Salsa
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Healthy AF Taco Salad

Mimi Council

Try this insanely easy and Healthy AF Taco Salad! This is the best chicken taco salad ever!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Mexican

Makes 4 servings

Calories 277 kcal

Equipment

• ▢
  Mixing Bowl
• ▢
  Cast Iron Skillet

Ingredients

  

1x2x3x

• ▢ 1 pound boneless skinless chicken thighs
• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1 teaspoon fine sea salt
• ▢ 1 tablespoon Frontier Co-Op Organic Veggie Grill Seasoning
• ▢ 2 hearts Romaine lettuce (chopped)
• ▢ 2 cups kale (chopped)
• ▢ ½ yellow onion (diced)
• ▢ 1 red pepper (diced)
• ▢ 1 avocado (cut into cubes)
• ▢ 1 bunch cilantro (chopped)
• ▢ 1 lime (cut into wedges)
• ▢ salsa

Instructions

 

• Chop the chicken into 1 inch cubes and add to a medium bowl. Add the olive oil, salt and veggie grill seasoning to the chicken and coat completely.
• In a large skillet over medium heat, add the chicken and cook heat until lightly browned and fully cooked with an internal temperature of 165°F, about 20 minutes.
• Once the chicken is cooked and veggies are cut, assemble salads.
• In a large bowl, add romaine, kale, onion, red pepper, avocado, cilantro, and a big scoop of salsa. Squeeze lime juice over the salad and mix together.

Notes

High Altitude – Follow the recipe as noted.

Nutrition

Calories: 277kcalCarbohydrates: 11gProtein: 24gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 108mgSodium: 707mgPotassium: 750mgFiber: 6gSugar: 3gVitamin A: 4566IUVitamin C: 81mgCalcium: 114mgIron: 2mg

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