Copycat Pollo Loco Double Chicken Avocado Taco Salad Recipe

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Recipes.net Team March 17, 2020

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.

Copycat Pollo Loco Double Chicken Avocado Taco Salad Recipe Video

How To Make Copycat Pollo Loco Double Chicken Avocado Taco Salad

3.75 from 4 votes
Prep: 30 mins
Marinate: 4 hrs
Cook: 20 mins
Total: 4 hrs 50 mins
Serves:
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Ingredients

  • 7 oz black beans, canned, rinsed and drained
  • 3/4 cup medium-hot salsa
  • 1/2 cup fresh cilantro, chopped
  • 1 tbsp lime juice, or lemon juice
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp brown sugar
  • ¼ tsp cayenne pepper
  • 3 tbsp olive oil
  • 1 lb skinless, boneless chicken breast halves
  • 4 taco shells
  • 2 cups shredded lettuce
  • ½ cup fresh cilantro, chopped

To Serve:

  • 1 avocado, peeled, pitted, and sliced
  • 1 lime, cut into wedges
  • ½ 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, ½ cup 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 ½ cup 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
Nutrition Disclaimer
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