Chicken Taco Salad


  • 500g ground chicken
  • 1 packet taco seasoning
  • 1 tbsp cooking oil, (I use olive or canola)
  • 2 clove garlic, chopped finely
  • 1 white onion, chopped

for the salad

  • 2 heads Romaine Lettuce, cut into pieces
  • 1 cup cherry tomatoes, cut in half
  • 1 cup con kernels, (I used Jolly Whole Corn Kernels)
  • 1 cup canned kidney beans, drained
  • 1 cup grated cheddar cheese
  • 1 avocado, peeled and chopped
  • chopped cilantro for garnish
  • store bought ranch dressing


  1. Make your Chicken Taco: Dissolve taco seasoning in 2/3 cup water. Set aside. Heat oil in a pan. Sauté chopped garlic and onion until translucent. Add ground chicken and cook until brown. Pour in taco seasoning in water. Bring to a boil and simmer until cooked and sauce has thickened.
  2. Layer lettuce on your serving plate and then assemble all the other ingredients on top: cherry tomatoes, kidney beans, corn kernels, cheddar cheese, and avocado. Sprinkle with chopped cilantro on top.
  3. You can serve the ranch dressing drizzled on top of the salad or on the side.