Lunch

Chicken Taco Salad with Tortilla Strips

Name: Chicken Taco Salad with Tortilla Strips
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 170 g Chicken breast; 1 tsp, about 6 g Chipotle paste; 100 g Romaine lettuce; 100 g Black beans, tinned and drained; 60 g Sweetcorn, tinned and drained; 100 g Cherry tomatoes; 50 g Avocado; 1 small, about 30 g Corn tortilla; 6 g Olive oil; Juice of a lime Lime juice; Half a teaspoon Ground cumin; A handful Fresh coriander

Chipotle chicken over romaine, black beans, sweetcorn and tomato with avocado and baked corn tortilla strips. 53 g of protein for 621 kcal.

Calories: 621kcal
Protein: 53g
Fat: 23g
Carbs: 48g

Per serving, makes 1. 25 minutes of work. Published 8 September 2026.

Allergens

None of the fourteen declared allergens is in the ingredient list as written.

Some corn tortillas are blended with wheat flour. Check the packet.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Chicken breast170 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Chipotle paste1 tsp, about 6 g
Romaine lettuce100 g
Black beans, tinned and drained100 g
Drained weight.
Sweetcorn, tinned and drained60 g
Drained weight.
Cherry tomatoes100 g
Avocado50 g
A third of one. At 190 kcal per 100 g it is where most of the fat is. Flesh only. Half a medium avocado is about 70 g.
Corn tortilla1 small, about 30 g
Olive oil6 g
Lime juiceJuice of a lime
Ground cuminHalf a teaspoon
Fresh corianderA handful

Method

Cut the tortilla into thin strips, spread them on a tray and bake at 190°C for eight minutes until crisp. No oil; they crisp on their own.
Rub the chicken with the chipotle, cumin and salt and griddle it on a hot dry pan for five to six minutes a side. Rest and slice.
Whisk the oil and lime with a pinch of salt and toss the romaine, beans, sweetcorn and halved tomatoes in it.
Lay the chicken over, dice the avocado on top and finish with the tortilla strips and coriander.

Worth knowing

A taco salad served in a fried tortilla bowl can pass 800 kcal before the dressing. The bowl is the problem. One corn tortilla cut into strips and baked is 66 kcal and does the same job.
The beans and corn are the carbohydrate, 48 g in all, and the reason it is a lunch rather than a side.

Other lunch recipes that share ingredients with this one, or every lunch at 600 calories a serving and over.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.