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Ashley Pelaez Walker

Taco Chopped Salad with Chicken Meatballs

5 from 3 votes
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!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: Mexican
Calories: 491
Ingredients Method Video

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

Method
 

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

Video