Copycat Pollo Loco Double Chicken Avocado Taco Salad

Copycat Pollo Loco Double Chicken Avocado Taco Salad


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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!

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Time needed

30 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 1 (15 oz.) can black beans, rinsed and drained
  • ¾ C. medium-hot salsa
  • ½ C. fresh cilantro, chopped
  • 1 T. lime juice
  • 2 T. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. brown sugar
  • ¼ tsp. cayenne pepper
  • 1 T. olive oil
  • 1 lb. skinless, boneless chicken breast halves
  • 4 taco salad shells
  • 4 C. shredded lettuce
  • ½ C. fresh cilantro, chopped
  • 1 avocado, peeled, pitted, and sliced
  • 1 lime, cut into wedges
  • ½ C. sour cream

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Preheat an outdoor grill and lightly oil the grate. Mix black beans, salsa, 1/2 C. cilantro, and lime juice in a bowl. Set aside. Stir in chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth. Rub mixture over chicken breasts. Cook chicken breasts on grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. 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. Serve with avocado, lime wedges, and sour cream.

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