How do you make a high protein Southwest taco salad?

Start with a base of romaine. Add lean taco-seasoned chicken breast, rinsed black beans, corn, and diced tomatoes. Top with a dressing made from Greek yogurt, lime, and chipotle spices. Add avocado for healthy fat.

Is Southwest taco salad healthy for weight loss?

Yes, provided you skip the deep-fried shell and heavy sour cream. This version uses high-volume vegetables and lean protein to keep you full for very few calories.

How long does taco salad last in the fridge?

If undressed, the components last 4 days. If dressed, it will wilt within 12 hours. Always store dressing separately.

Can you meal prep Southwest taco salad?

Absolutely. It is one of the best meal prep salads because the hearty ingredients (corn, beans, chicken) hold up well to refrigeration.

What can you use instead of chips in taco salad?

To keep it low calorie, use air-fried corn tortilla strips, roasted chickpeas, or the crunchy mini peppers found in my High Protein Nacho Bell Pepper Salad .

High Protein Southwest Chicken Taco Salad (Healthy & Easy)

Description

This High Protein Southwest Chicken Taco Salad features 45g of protein and a creamy dressing. A massive, healthy 400-calorie lunch for weight loss!

Ingredients

Scale

The Salad Base

4 cups Romaine Lettuce, chopped
1/2 cup Black Beans, rinsed and drained
1/2 cup Corn Kernels (thawed frozen or canned)
1/2 cup Cherry Tomatoes or Rotel (drained)
1/4 Avocado, sliced
1/4 cup Red Onion, diced
2 tbsp Fresh Cilantro, chopped

The Protein

6 oz Chicken Breast, cooked and sliced (Grilled or Air-fried)
1 tsp Olive Oil (if cooking raw)
1 tbsp Taco Seasoning (low sodium)

The Southwest Yogurt Dressing

1/2 cup Non-Fat Greek Yogurt
1 tbsp Lime Juice
1 tsp Taco Seasoning
1 tsp Chipotle Adobo Sauce (or 1/4 tsp chipotle powder)
1 tbsp Water (to thin consistency)
Salt and Pepper to taste

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Instructions

Cook Chicken: Coat chicken breast in taco seasoning. Air fry at 375°F for 12 minutes or pan-sear until cooked through (165°F internal). Let rest for 5 minutes, then slice or cube.
Make Dressing: In a small bowl, whisk together Greek yogurt, lime juice, taco seasoning, chipotle sauce, and water until smooth and creamy.
Prep Veggies: Chop romaine, rinse beans, and thaw corn. Dice tomatoes and onions.
Assemble: Place romaine in a large serving bowl.
Layer: Arrange chicken, black beans, corn, tomatoes, onion, and avocado in sections on top of the lettuce.
Dress: Drizzle the creamy Southwest dressing over the salad.
Garnish: Top with fresh cilantro and optional tortilla strips.
Serve: Toss well before eating.

Notes

Meal Prep: Store dressing in a separate container. Keep beans/corn/chicken separate from lettuce to prevent soggy greens.
Vegetarian: Swap chicken for extra black beans or taco-seasoned roasted tofu.
Crunch: Add air-fried corn tortilla strips or pepitas for extra crunch.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Lunch/Dinner
Method: Air Fryer/Mixing
Cuisine: Tex-Mex/American

Nutrition

Serving Size: 1 Large Bowl
Calories: 410
Sugar: 6g
Sodium: 750mg
Fat: 12g
Saturated Fat: 2g
Carbohydrates: 32g
Fiber: 10g
Protein: 45g
Cholesterol: 95mg