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High Protein Chicken Taco Salad Bowl

High Protein Chicken Taco Salad Bowl is a fresh, protein-packed meal with seasoned chicken.
It combines romaine, black beans, corn, vegetables, and cheese.
A creamy Greek yogurt taco dressing brings everything together.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Main Course, Salad
Cuisine Tex-Mex inspired

Ingredients
  

For the Bowl:

  • - 1½ pounds boneless skinless chicken breast
  • - 1 tablespoon olive oil
  • - 1½ teaspoons chili powder
  • - 1 teaspoon garlic powder
  • - 1 teaspoon ground cumin
  • - ½ teaspoon smoked paprika
  • - ½ teaspoon onion powder
  • - ½ teaspoon salt
  • - ¼ teaspoon ground black pepper
  • - 6 cups chopped romaine lettuce
  • - 1 cup black beans drained and rinsed
  • - 1 cup corn drained
  • - 1 cup cherry tomatoes halved
  • - ½ cup red bell pepper chopped
  • - ¼ cup red onion chopped
  • - ¼ cup reduced-fat shredded Mexican-style cheese blend
  • - 2 tablespoons fresh cilantro chopped
  • - 1 lime cut into wedges

For the Creamy Taco Yogurt Dressing:

  • - ½ cup plain nonfat Greek yogurt
  • - 3 tablespoons salsa
  • - 1 tablespoon lime juice
  • - 1 tablespoon water
  • - ½ teaspoon chili powder
  • - ¼ teaspoon garlic powder
  • - ⅛ teaspoon ground cumin
  • - ⅛ teaspoon salt

Instructions
 

  • Pat the chicken breasts dry with paper towels.
  • Season the chicken evenly with chili powder, garlic powder, cumin, smoked paprika, onion powder, salt, and black pepper.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the seasoned chicken and cook for 6–7 minutes on the first side.
  • Turn the chicken using tongs and cook for another 6–7 minutes, or until the thickest part reaches an internal temperature of 165°F (74°C).
  • Transfer the chicken to a cutting board and allow it to rest for 5 minutes before slicing or dicing.
  • Meanwhile, prepare the Greek yogurt taco dressing. Whisk together the Greek yogurt, salsa, lime juice, water, chili powder, garlic powder, cumin, and salt until smooth and creamy.
  • Divide the chopped romaine evenly among four serving bowls.
  • Arrange the sliced chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, shredded cheese, and cilantro over the lettuce.
  • Drizzle each High Protein Chicken Taco Salad Bowl with the creamy dressing and serve with fresh lime wedges.

Notes

Boneless chicken thighs can replace chicken breasts if you prefer darker, juicier meat. Adjust the cooking time as necessary and cook poultry to a safe internal temperature.
For a dairy-free variation, replace the cheese and Greek yogurt with suitable dairy-free alternatives.
Serve this healthy taco salad recipe on its own for a complete meal, or pair it with extra lime wedges, avocado, fresh salsa, or warm tortillas.