Taco-less Warm Mexican Chicken Salad


Yield: 1 serving

  • 1 head of romaine lettuce, chopped
  • 1/4 cup of tomatoes, chopped

Warm Skillet Mixture

  • 2 teaspoons of Olive Oil
  • 1/2 cup of bell peppers, chopped (yellow, red, orange, and/or green)
  • 1/2 cup of yellow onion, chopped
  • 4 ounces of chicken breast, cooked
  • 1/4 cup of canned black beans, rinsed
  • 1/4 cup of canned corn, rinsed
  • 2 teaspoons of ground cumin
  • 1 teaspoons of chili powder



    • 1/4 cup avocado, mashed
    • Juice from one lime (1-2 Tablespoons)
    • 1/8 cup of fresh cilantro, minced
    • 2 teaspoons of ground cumin
    • 1 tsp of garlic powder

1/4 cup of 0% plain greek yogurt

1/2 cup of salsa, salsa verde, and/or pico de gallo (homemade or pre-made)


  1. In a skillet, heat olive oil on medium heat.
  2. Place the peppers, onions, black beans, and corn in the skillet. Cook for 10 minutes.
  3. While skillet mixture is cooking, place lettuce and tomatoes in salad bowl and mix guacamole ingredients together in small bowl.
  4. Add the cooked chicken, cumin, and chili powder to the skillet mixture. Stir and cook mixture for 2-3 minutes until chicken is warm.
  5. Place skillet mixture on top of the lettuce and tomatoes. Add toppings (guacamole, salsa, and greek yogurt).
Nutrition Information: Per serving
Without toppings
Calories: 366 kcal, Fat: 14 g, Cholesterol: 74 mg, Carbohydrate: 32 g, Dietary Fiber: 10g, Protein: 33g, Sodium: 488 mg
With toppings
Calories: 556 kcal, Fat: 27 g, Cholesterol: 93 mg, Carbohydrates: 50 g, Dietary Fiber: 14 g, Protein, 37 g, Sodium: 521 mg

For more Mexican Recipes visit my blog post “Esta Noche, Vamos A Comer Comida Mexicana Para La Cena” featured on Cinco de Mayo!


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