High-Protein Chicken Tenderloin Taco Salad Recipe
This High-Protein Chicken Tenderloin Taco Salad is fresh, flavorful, and deeply satisfying without heaviness. It delivers bold taco flavors, lean protein, and crisp vegetables in a balanced bowl that works for weight loss, muscle recovery, and everyday meals. Easy to prep and endlessly customizable, it’s a recipe you’ll come back to often.
Ingredients
- Chicken tenderloins: 450 g
- Taco seasoning: 1½ tablespoons store-bought or homemade, low-sodium preferred
- Romaine lettuce: 4 packed cups chopped (about 200 g)
- Cherry tomatoes: 1 cup halved (about 150 g)
- Red onion: ¼ medium onion thinly sliced (about 30 g)
- Avocado: 1 medium diced (about 140 g flesh)
- Shredded cheese cheddar or Mexican blend: ½ cup (about 60 g)
- Greek yogurt plain, non-fat or low-fat: ½ cup (120 g)
- Fresh lime juice: 1½ tablespoons
- Salt: ¼ teaspoon adjust to taste
- Black pepper: ¼ teaspoon
- Garlic powder for dressing: ¼ teaspoon
- Water or almond milk to thin dressing: 1–2 tablespoons if needed
Instructions
- Place the chicken tenderloins on a plate or cutting board and season them evenly with taco seasoning, a light sprinkle of salt, and freshly ground black pepper. Use your hands to gently rub the seasoning over all sides of the chicken so every piece is well coated and flavorful.
- Heat a skillet over medium heat and add a small drizzle of olive oil, just enough to lightly coat the bottom of the pan. Once the oil is warm and shimmering, add the seasoned chicken tenderloins in a single layer, making sure not to overcrowd the pan.
- Cook the chicken for several minutes on each side, turning occasionally, until the outside is golden and the inside is fully cooked through. The chicken should feel firm to the touch and no longer be pink in the center. Remove the chicken from the skillet and place it on a cutting board.
- Let the chicken rest for a few minutes before slicing. This resting time helps the juices redistribute, keeping the chicken tender and juicy. Once rested, slice the chicken into bite-sized pieces or strips, depending on your preference.
- While the chicken rests, chop the romaine lettuce into bite-sized pieces and place it in a large mixing bowl. Halve the cherry tomatoes, thinly slice the red onion, and dice the avocado, then add all the vegetables to the bowl with the lettuce.
- In a small bowl, combine the Greek yogurt, fresh lime juice, garlic powder, salt, and black pepper. Stir or whisk until the dressing is smooth, creamy, and well blended. If the dressing feels too thick, add a small splash of water or milk to loosen it slightly.
- Add the sliced chicken to the bowl with the vegetables, distributing it evenly over the salad. Drizzle the prepared dressing over the top, starting with a smaller amount and adding more as needed.
- Gently toss the salad using tongs or two large spoons until everything is evenly coated with the dressing and the ingredients are well mixed without crushing the vegetables.
- Finish by sprinkling the shredded cheese evenly over the salad. Serve immediately while the chicken is still warm and the vegetables are fresh and crisp for the best flavor and texture.