Copycat Pollo Loco Double Chicken Avocado Taco Salad Recipe

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Recipes.net Team Published March 17, 2020
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Keeping your meal light doesn’t have to sacrifice flavor. Say goodbye to the drive-thru and whip up this delicious chicken taco salad to keep yourself satisfied!

How To Make Copycat Pollo Loco Double Chicken Avocado Taco Salad

  • 7 oz can black beans (rinsed and drained)
  • 3/4 cup medium-hot salsa
  • 1/2 cup fresh cilantro (chopped)
  • 1 tbsp lime or lemon juice
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp brown sugar
  • 1/4 tsp cayenne pepper
  • 3 tbsp olive oil
  • 1 lb skinless, boneless chicken breast halves
  • 4 taco shells
  • 2 cup shredded lettuce
  • 1/2 cup fresh cilantro (chopped)

To Serve

  • 1 avocado (peeled, pitted, and sliced)
  • 1 lime (cut into wedges)
  • 1/2 cup sour cream
  1. Preheat an outdoor grill and lightly oil the grate. You may also use a properly greased indoor electric grill for this.
  2. Mix black beans, salsa, 1/2 C. cilantro, and lime juice in a bowl. Set aside.
  3. Make a paste by combining chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth.
  4. Marinate the chicken breast with the spice paste up tp 4 hours before grilling.
  5. Grill the chicken until no longer pink in the center and the juices run clear, about 7 minutes each side.
  6. Transfer chicken to a cutting board and chop. Divide chicken over taco salad shells and top with bean mixture, lettuce, and remaining 1/2 C. cilantro.
  7. Serve with avocado, lime wedges, and sour cream.

How To Make Copycat Pollo Loco Double Chicken Avocado Taco Salad

4 from 1 vote
Preparation Time: 30 mins
Cooking Time: 20 mins
Total Time: 50 mins
Serves:
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Ingredients

  • 7 oz can black beans, rinsed and drained
  • 3/4 cup medium-hot salsa
  • 1/2 cup fresh cilantro, chopped
  • 1 tbsp lime or lemon juice
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp brown sugar
  • 1/4 tsp cayenne pepper
  • 3 tbsp olive oil
  • 1 lb skinless, boneless chicken breast halves
  • 4 taco shells
  • 2 cup shredded lettuce
  • 1/2 cup fresh cilantro, chopped

To Serve

  • 1 avocado, peeled, pitted, and sliced
  • 1 lime, cut into wedges
  • 1/2 cup sour cream

Instructions

  1. Preheat an outdoor grill and lightly oil the grate. You may also use a properly greased indoor electric grill for this.

  2. Mix black beans, salsa, 1/2 C. cilantro, and lime juice in a bowl. Set aside. 

  3. Make a paste by combining chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth.

  4. Marinate the chicken breast with the spice paste up tp 4 hours before grilling.

  5. Grill the chicken until no longer pink in the center and the juices run clear, about 7 minutes each side.

  6. Transfer chicken to a cutting board and chop. Divide chicken over taco salad shells and top with bean mixture, lettuce, and remaining 1/2 C. cilantro.

  7. Serve with avocado, lime wedges, and sour cream.

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Nutrition

  • Calcium: 48mg
  • Calories: 202kcal
  • Carbohydrates: 12g
  • Cholesterol: 35mg
  • Fat: 12g
  • Fiber: 4g
  • Iron: 1mg
  • Potassium: 480mg
  • Protein: 13g
  • Saturated Fat: 3g
  • Sodium: 318mg
  • Sugar: 2g
  • Vitamin A: 882IU
  • Vitamin C: 7mg
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