Fiesta Chicken Taco Salad | Healthy High-Fiber Recipe with Lime-Cumin Crema

Chicken taco salad often gets a bad reputation—it’s either a sad pile of iceberg lettuce with a few sad toppings, or it’s a deep-fried tortilla bowl loaded with fatty meat and mountains of cheese. We decided it was time for a chicken taco salad redemption arc, and boy, did we deliver.

Our Fiesta Chicken Taco Salad is everything you want from taco night: bold, zesty flavors, satisfying textures, and that irresistible combination of warm and cool ingredients. We start with lean ground chicken breast seasoned generously with classic taco spices, then add a generous scoop of warm, creamy, fat-free refried beans for that authentic, comforting base.

But the real magic is in the mix-ins. Crisp romaine, juicy tomatoes, sharp red onion, sweet corn, and the secret star—crunchy, refreshing jicama—all come together for a fiesta of textures. And what’s a taco without crema? Our lime-cumin crema, made with protein-packed Greek yogurt, adds a cool, tangy, slightly spicy finish that ties every bite together.

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With a whopping 14 grams of fiber and just 3 grams of fat, this is a taco salad you can feel good about eating any day of the week. It’s proof that “healthy” and “delicious” aren’t enemies—they’re best friends.

Fiesta Chicken Taco Salad with Lime-Cumin Crema

Say hola to your new favorite taco Tuesday tradition! This deconstructed taco salad delivers all the bold, zesty flavors you crave—seasoned ground chicken, warm refried beans, crisp veggies, and a cool, tangy crema—all piled high on a bed of fresh romaine. It's a satisfying, high-fiber fiesta that proves healthy eating can be incredibly delicious.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 1

Course: dinner, Entree, Lunch, Main Course, Salad

Cuisine: Fiesta, Mexican

Ingredients Method Notes

Ingredients

  

For the Seasoned Chicken

• 4 ounces ground chicken breast
• 1 tablespoon taco seasoning
• 1 tablespoon water
• Non-stick cooking spray

For the Salad Base

• 3 cups chopped romaine lettuce
• ½ cup cherry tomatoes or 1 small Roma tomato
• ¼ cup red onion
• ¼ cup corn kernels fresh, frozen and thawed, or canned and drained
• ¼ cup jicama or turnip
• 2 tablespoons fresh cilantro leaves
• ½ cup fat-free refried beans

For the Lime-Cumin Crema

• 3 tablespoons plain fat-free Greek yogurt
• 1 tablespoon fresh lime juice
• ½ teaspoon ground cumin
• 1 dash of hot sauce such as Cholula or Tabasco, or to taste
• 1 pinch of salt

Method

 

Cook the Seasoned Chicken

1. Heat a small non-stick skillet over medium heat and lightly spray with non-stick cooking spray.
2. Add the 4 ounces of ground chicken breast to the skillet. Cook, breaking it apart with a spoon, for 3-4 minutes until it begins to brown.
3. Sprinkle the 1 tablespoon of taco seasoning over the chicken and add the 1 tablespoon of water. Stir to combine.
4. Continue cooking for another 3-4 minutes, until the chicken is cooked through and the seasoning is well distributed. Remove from heat and set aside.

Prepare All Vegetables & Beans

1. Wash and chop the romaine lettuce into bite-sized pieces.
2. If using cherry tomatoes, halve them. If using a Roma tomato, dice it.
3. Peel and finely dice the red onion.
4. If using fresh corn, cook briefly; if frozen, thaw; if canned, drain well.
5. Peel the jicama or turnip and cut it into small, matchstick-sized pieces or a fine dice.
6. Roughly chop the fresh cilantro leaves.
7. Place the ½ cup of fat-free refried beans in a small microwave-safe bowl. Cover loosely and microwave for 45-60 seconds, until warm. Alternatively, warm them in a small saucepan over low heat, stirring occasionally.

Make the Lime-Cumin Crema

1. In a small bowl, combine the 3 tablespoons of Greek yogurt, 1 tablespoon of fresh lime juice, ½ teaspoon of ground cumin, and a dash of hot sauce. Add a small pinch of salt.
2. Whisk until smooth. Taste and adjust hot sauce or salt as desired.

Assemble the Salad

1. Place the 3 cups of chopped romaine in a large bowl or on a wide plate, creating a bed for the toppings.
2. Spoon the warm refried beans in a mound in the center of the lettuce.
3. Top with the cooked seasoned ground chicken.
4. Scatter the diced tomatoes, red onion, corn, and jicama (or turnip) over the top.
5. Garnish with the fresh cilantro.
6. Drizzle the lime-cumin crema generously over the entire salad, or serve it on the side for dipping.

Notes

• Jicama Crunch: Jicama adds a wonderful, refreshing crunch that mimics the texture of a taco shell without the extra fat. If you can’t find jicama, peeled and diced turnip makes an excellent substitute.
• Make it a Bowl: For an even heartier meal, serve this over a bed of cauliflower rice or brown rice in addition to the lettuce.
• Heat It Up: Customize your spice level by choosing your favorite hot sauce in the crema or adding a few dashes directly to the salad.