# Street Taco Chicken Salad

This high-protein street taco chicken salad is a perfect summer snack, packing 42 grams of protein per serving.

- Servings: 7 servings
- Cuisine: Mexican
- Category: Salad
- Language: en

## Ingredients

- 2 lbs Lean Ground Chicken
- 2 Tbsp Taco Seasoning
- 0.5 Cup Salsa Verde
- Olive Oil Spray
- 3 Orange Bell Peppers, diced
- 1 Jalapeño, diced
- 1 Medium Red Onion, diced
- 2 Cups Diced Cherry Tomatoes
- 2 Cans Black Beans, drained and rinsed
- 3 Cups Fire Roasted Corn
- 1 Cup Reduced Fat Cheddar Cheese, shredded
- 1 Large Avocado, diced
- 0.5 Cup Cilantro, chopped
- 1 Cup Plain Nonfat Greek Yogurt
- 2 Juice of Limes

## Instructions

1. Cook the ground chicken with taco seasoning until fully cooked.
2. Stir in salsa verde and let cool slightly.
3. While the chicken cooks, dice the vegetables and drain and rinse the black beans.
4. In a very large bowl, combine the vegetables, black beans, corn, cheddar cheese, avocado, cilantro, cooked chicken, and dressing ingredients.
5. Toss until evenly combined.
6. Divide into 7 servings (~2.5 cups each).
7. Store in the refrigerator for up to 4–5 days (freeze longer for storage) and serve cold. Stir before serving if needed.

## Equipment

- pan
- very large bowl

## Tips

- Gently fold all ingredients together until well combined.
- Store in the refrigerator for up to 4–5 days, or freeze for longer storage.
- Serve cold and stir before serving if needed.

## Source

- Original video: https://www.facebook.com/reel/2751013588628124/?fs=e&fs=e
- Recipe page: https://www.cliprecipe.com/recipe/40c2c7d2-3d74-44d4-8727-e8a258c2b1b6
- Extracted: 2026-07-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt