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High Protein Chicken Taco Salad Bowl

A fresh, filling Tex-Mex salad bowl with seasoned chicken breast, black beans, corn, and a creamy salsa yogurt dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 509
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast
  • 1 tbsp olive oil
  • 1.5 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp ground black pepper
  • 6 cup romaine lettuce chopped
  • 1 cup black beans well drained and rinsed
  • 1 cup corn drained
  • 1 cup cherry tomatoes halved
  • 0.5 cup red bell pepper chopped
  • 0.25 cup red onion chopped
  • 0.25 cup reduced-fat shredded Mexican cheese blend
  • 2 tbsp fresh cilantro chopped
  • 1 lime cut into wedges
  • 0.5 cup plain nonfat Greek yogurt
  • 3 tbsp salsa
  • 1 tbsp lime juice
  • 1 tbsp water
  • 0.5 tsp chili powder for dressing
  • 0.25 tsp garlic powder for dressing
  • 0.125 tsp ground cumin for dressing
  • 0.125 tsp salt for dressing

Equipment

  • large skillet
  • large mixing bowl
  • whisk

Method
 

  1. Pat the chicken dry with paper towels.
  2. Sprinkle the chicken with chili powder, garlic powder, cumin, smoked paprika, onion powder, salt, and black pepper.
  3. In a large skillet, heat the olive oil over medium heat.
  4. Add the chicken to the skillet and cook for 6 to 7 minutes.
  5. Turn the chicken over with tongs and cook for another 6 to 7 minutes, or until the internal temperature reaches 165°F.
  6. Transfer the chicken to a cutting board and let it rest for 5 minutes.
  7. Dice or slice the chicken.
  8. In a small bowl, add the Greek yogurt, salsa, lime juice, water, chili powder, garlic powder, cumin, and salt. Whisk until smooth.
  9. Divide the romaine lettuce between 4 bowls.
  10. Top each bowl with chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, shredded cheese, and cilantro.
  11. Drizzle each bowl with the creamy taco yogurt dressing and serve with lime wedges.

Notes

Store the chicken, vegetables, beans, corn, cheese, and dressing in separate airtight containers in the refrigerator for up to 4 days. Store assembled bowls without dressing for up to 2 days. Reheat chicken in the microwave in short intervals or in a skillet over low heat with a tablespoon of water. Add dressing only after reheating. Chicken thighs, pinto beans, or thawed frozen corn can be substituted as needed.