Can we celebrate National Corn Chip Day and keep our New Year’s resolutions? You betcha! We’re rocking January with healthy takes on your classic comfort foods, and there is nothing more craveworthy than this chicken taco salad.

Who doesn’t love Taco Tuesday… or Thursday… or Sunday? We’re here to give you permission to indulge in your favorite foods. Swapping ground beef for chicken still gives you an awesome boost of protein while lowering the calorie count of this taco treat.

We're making tacos healthy with this way better chicken taco salad.

And you don’t need to eliminate the deliciousness of chips to lighten it up either. Once you stack your ingredients on a big bed of greens, a handful of your favorite sprouted grain Way Better Snacks offer you the satisfying taco-y crunch while loading up on vitamin K, vitamin B, and bone-building calcium. So get ready for the Superbowl, or pack a Way Better lunch with this delicious and nutritious meal. Either way, enjoy this Chicken Taco Salad in all of its nacho-taco-crunch-worthy goodness!

We're lightening up Taco Tuesday with this craveworthy chicken taco salad recipe.

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Chicken Taco Salad

Ingredients

1 lb. ground chicken breast

1 medium white onion, chopped

2 cloves of garlic, minced

½ tsp paprika

salt & pepper

1 (14oz) can black beans

1 tsp ground cumin

1 bag Naked Blues or Unbeatable Blues Corn Tortilla Chips

6 cups mixed salad greens

1 cup cooked corn

2 bell peppers, diced

1/2 cup shredded cheddar cheese

1 diced avocado

½ cup sliced black olives

2 diced fresh tomato

½ cup chopped cilantro

Preparation

In a large frying pan over medium-high heat, brown the chicken sausage until you can’t see any pink. Turn the heat down to medium, and half of the chopped onion, half of the minced garlic, and the paprika. Cook, stirring frequently and breaking down big chunks, for about 7 minutes. Season with salt & pepper when it is finished.

While the chicken is cooking, add the beans to a small saucepan with ¼ cup water, the remaining garlic, and the cumin. Bring to a simmer and cook, stirring frequently and gently mashing some of the beans, for 6-8 minutes. Add more water if necessary, aiming for finished product closer to a liquid than to a paste. Season with salt & pepper.

When the beans and chicken are done, assemble the taco salad with plenty of Naked Blues Corn Tortilla Chips, ample salad greens, and any/all of the other vegetables and toppings listed. Feel free to add some of your own favorites!

We're making Taco Tuesday way better with this light and healthy chicken taco salad recipe.

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