Taco Chicken Salad

SERVES: 4

COOK TIME: 15 Min

Here's a main plate salad that'll keep your kitchen cool and your loved ones' tummies full. Our Taco Chicken Salad will satisfy the desire for ever-popular Mexican-style flavor.

What You'll Need

2 tablespoons packaged dry taco seasoning mix
1 teaspoon chili powder
1/4 teaspoon salt
1 1/4 pound boneless, skinless chicken thighs
1 head iceberg or romaine lettuce, washed and chopped
2 large tomatoes, chopped
1 (6-ounce) can sliced black olives, drained
1 cup shredded sharp Cheddar cheese
Salad dressing

What to Do

In a shallow dish, combine taco seasoning mix, chili powder, and salt; mix well. Dip each thigh into seasoning mixture until evenly coated on all sides.
Coat a grill pan with cooking spray and heat over medium heat (See Notes). Cook chicken 15 to 20 minutes, or until no longer pink and juices run clear, turning occasionally.
Meanwhile, arrange lettuce, tomatoes, and olives on a serving platter. Slice chicken thighs and place over salad, sprinkle with cheese, and serve with your favorite dressing.

Notes

If you don't have a grill pan, don't worry. A regular skillet will work just fine.
If you'd like to serve this with your very own homemade dressing, here's one that'll taste great over this main dish salad!
If you enjoyed this recipe, be sure to check out our free eCookbook, Piece-by-Piece: 20 Easy Chicken Recipes for Drumsticks, Thighs & More.