High Protein Chicken Taco Salad Bowl is the kind of meal that feels fresh but still fills you up.
You’ve got seasoned chicken breast, romaine lettuce, black beans, corn, cherry tomatoes, red bell pepper, red onion, shredded cheese, cilantro, and lime wedges.
Then the creamy taco yogurt dressing pulls everything together with Greek yogurt, salsa, lime juice, and a few pantry spices.
This is a solid choice for lunch, dinner, or meal prep when you want something with taco flavor but don’t want a heavy plate.
It has the crunch from the vegetables, protein from the chicken and beans, and a creamy dressing that keeps it from feeling plain.
You can serve it in meal prep bowls, wide salad bowls, or food storage containers if you’re making it ahead. Keep the dressing separate until serving if you want the lettuce to stay crisp.
Why You’ll Love This High Protein Chicken Taco Salad Bowl
It Has Plenty of Protein
Chicken breast, Greek yogurt, black beans, and cheese make this a filling bowl that works well for lunch or dinner.
It Uses Familiar Ingredients
This recipe uses ingredients like romaine, corn, salsa, lime, and taco spices, so nothing feels complicated.
It Works for Meal Prep
You can prep the chicken, vegetables, beans, corn, and dressing ahead of time. Store the lettuce and dressing separately for the best texture.
It Has Tex-Mex Flavor
Chili powder, cumin, smoked paprika, salsa, lime juice, and cilantro give this bowl a taco-style flavor without needing a lot of extras.
It’s Ready in 30 Minutes
This recipe works well for a weeknight dinner because the prep and cook time stay short.
A large skillet works well for cooking the chicken. A large mixing bowl is helpful if you want to toss the salad ingredients before serving.
Ingredient Substitutions
Chicken Breast
Boneless skinless chicken thighs can be used instead of chicken breast. The cooking time may change, so check that the internal temperature reaches 165 degrees F.
Romaine Lettuce
Chopped green leaf lettuce or iceberg lettuce can be used instead of romaine.
Black Beans
Pinto beans can be used in place of black beans.
Corn
Frozen corn can be used if it is thawed and drained first.
Cherry Tomatoes
Grape tomatoes or diced Roma tomatoes can be used instead.
Red Bell Pepper
Green, yellow, or orange bell pepper can be used in place of red bell pepper.
Mexican Cheese Blend
Reduced-fat cheddar or Monterey Jack can be used instead.
Plain Nonfat Greek Yogurt
Plain low-fat Greek yogurt can be used if that is what you have on hand.
Salsa
Use mild, medium, or hot salsa based on the amount of heat you want.
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High Protein Chicken Taco Salad Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Bowl:
- 1½ pounds boneless skinless chicken breast
- 1 tablespoon olive oil
- 1½ teaspoon 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 well 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 cheese blend
- 2 tablespoon fresh chopped cilantro
- 1 lime cut into wedges
For the Creamy Taco Yogurt Dressing:
- ½ cup plain nonfat greek yogurt
- 3 tablespoon 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 dry with paper towels.
- Sprinkle the chicken with chili powder, garlic powder, cumin, smoked paprika, onion powder, salt, and black pepper.
- In a large skillet, heat the olive oil over medium heat.
- Add the chicken to the skillet. Cook the chicken for 6 to 7 minutes.
- Turn the chicken over with tongs. Cook the chicken for another 6 to 7 minutes, or until the internal temperature reaches 165 degrees F.
- Transfer the chicken to a cutting board. Let the chicken rest for 5 minutes.
- Dice or slice the chicken.
- In a small bowl, add the Greek yogurt, salsa, lime juice, water, chili powder, garlic powder, cumin, and salt. Using a wire whisk, mix until smooth.
- Divide the romaine lettuce between 4 bowls.
- Top each bowl with chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, shredded cheese, and cilantro.
- Drizzle each bowl with creamy taco yogurt dressing. Serve each bowl with lime wedges.
Notes
Tips and Tricks
Keep the dressing separate for meal prep – Store the dressing in a small container and add it right before serving to keep the lettuce crisp.Storing and Reheating
Store in the Refrigerator – Store the chicken, vegetables, beans, corn, cheese, and dressing in separate airtight containers for up to 4 days. Store Assembled Bowls – If the bowls are already assembled, store them without the dressing for up to 2 days. Reheat Chicken in the Microwave – Place the chicken in a microwave-safe dish. Heat in short intervals until warm. Reheat Chicken on Stovetop – Place the chicken in a skillet over low heat with 1 tablespoon water. Warm until heated through. Add Dressing After Reheating – Add the creamy taco yogurt dressing after the chicken is warm and the bowl is ready to serve.Nutrition
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