Southwest Chicken Taco Salad

This southwestern-style chicken taco salad is bursting with flavor thanks to a blend of spices, lettuce, avocado, salsa, chicken, cheese, and olives.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 667 Calories

Ingredients

• 1 teaspoon ground white pepper
• ¾ teaspoon salt
• 1 tablespoon vegetable oil
• ½ cup shredded Cheddar cheese
• 4 skinless, boneless chicken breast halves
• 1 teaspoon ground black pepper
• 1 ½ teaspoons onion powder
• ¾ teaspoon dried thyme
• ¾ teaspoon dried oregano
• ¾ teaspoon ground cumin
• 1 ½ teaspoons garlic powder
• ½ cup sliced black olives
• 1 ½ teaspoons cayenne pepper
• 1 ½ tablespoons paprika
• 2 cups fresh salsa
• 2 avocados - peeled, pitted, and sliced
• 2 cups chopped romaine lettuce
• ½ cup ranch dressing
• 4 tostada shells

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Stir paprika, cayenne pepper, garlic powder, onion powder, black pepper, white pepper, cumin, oregano, thyme, and salt together in a bowl.

Step 3

Rub spice mixture into each chicken breast to coat thoroughly.

Step 4

Heat oil in a large skillet over high heat. Cook chicken breasts in hot oil until browned, about 5 minutes per side. Transfer chicken to a baking dish. Cover the dish with aluminum foil.

Step 5

Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into strips.

Step 6

Fill each tostada shell with 1/2 cup lettuce. Divide chicken, salsa, avocados, Cheddar cheese, and olives between the tostada shells. Top each salad with ranch dressing.