Taco Chopped Salad with Chicken Meatballs

Taco Chopped Salad with Chicken Meatballs

A refreshing mix of veggies, dressed in a simple cilantro lime vinaigrette. The salad is topped with the most simple baked chicken meatballs resulting in a light but flavorful salad!

5 from 3 votes

Print Pin

Course: Appetizer, Main Course, Salad, Side Dish

Cuisine: Mexican

Keyword: chopped salad, meatball, meatball salad, meatballs, salad, salad dressing

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 491kcal

Author: Ashley Pelaez Walker

Ingredients

For the Meatballs

1 lb Ground Chicken
1 Egg
½ cup Parmesan Cheese grated
3-4 tablespoons Taco Seasoning add more or less depending on desired spice level
1 tablespoon Olive Oil
½ cup Panko Breadcrumbs or italian style breadcrumbs
Olive Oil Spray for baking the meatballs

For the Dressing

¼ cup Lime Juice
1 teaspoon Lime Zest
3 tablespoons Olive Oil
2 tablespoons Cilantro chopped
Kosher Salt
Black Pepper

For the Salad

6 cups Romain Lettuce chopped
1 cup Cherry Tomatoes sliced in half
1 cup Cucumber medium diced
1 15oz can Black Beans drained & rinsed
1 15oz can Corn drained & rinsed
1 tablespoon Cilantro chopped
1 Avocado sliced
Tortilla Strips

Instructions

Preheat the oven to 400°.
To make the meatballs, combine all meatball ingredients in a large bowl, making sure not to overmix.
Scoop the meatball mixture into 1 ½ tablespoons sized balls & place them on a foil lined baking sheet.
Bake the meatballs for 25-30 minutes, until browned on the outside & fully cooked on the inside.
To make the dressing, combine all dressing ingredients & mix well until fully combined, set aside.
To assemble the salad: combine lettuce, tomato, cucumber, beans, corn & cilantro in a bowl & top with enough dressing to moisten the salad.
Top the salad with avocado, tortilla strips, meatballs & any additional dressing you’d like.

Video

Nutrition