Chicken · Mexican · 15 min
Chicken Taco Salad Boats with Black Beans, Tomato, Cheese & Guacamole
- 15 min
- 2–6 servings
- 665 kcal / serving
A light, crunchy wrap of romaine boats filled with seasoned chicken and beans, topped with fresh tomato, green onion, and cheese, with creamy guacamole on the side. It comes together quickly for a weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (15 oz) canblack beans
- ½ pintgrape tomatoes
- ½ small bunchgreen onions (scallions)
- ½ lbground chicken
- ½ cupguacamole
- ½lime
- 1 heartromaine hearts
- ½ cupshredded cheese, Mexican blend
- 22 ½ mltaco seasoning
- limes
From the pantry: extra virgin olive oil
Cookware
can opener · chef's knife · colander · cutting board · measuring cups · measuring spoons · nonstick skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ pintgrape tomatoes
- ½ small bunchgreen onions (scallions)
- ½lime
- 1 heartromaine hearts
- limes
Meat & seafood
- ½ lbground chicken
Dairy, eggs & chilled
- ½ cupguacamole
- ½ cupshredded cheese, Mexican blend
Pantry & dry goods
- 1 (15 oz) canblack beans
Spices & baking
- 22 ½ mltaco seasoning
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| ground chicken | ½ lb | 1 lb | 1 ½ lb |
| guacamole | ½ cup | 1 cup | 1 ½ cups |
| lime | ½ | 1 | |
| romaine hearts | 1 heart | 2 hearts | 3 hearts |
| shredded cheese, Mexican blend | ½ cup | 1 cup | 1 ½ cups |
| taco seasoning | 22 ½ ml | 45 ml | 67 ½ ml |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry the grape tomatoes and green onions. Halve the tomatoes and dice the green onions into 1/4-inch pieces, keeping them separate.
- Preheat a nonstick skillet over medium-high heat.
- Cut the lime into wedges and set them aside with the guacamole.
- Add a drizzle of extra virgin olive oil to the skillet, then add the ground chicken. Cook, breaking up the meat with a spoon, until it’s almost cooked through, about 3 minutes.
- Rinse and drain the black beans, then add them to the skillet along with the taco seasoning. Cook, stirring occasionally, until the sauce thickens and the chicken is no longer pink, 2–3 minutes more. Remove the skillet from heat.
- Trim the romaine heart outer leaves and separate the leaves to form bowls. Distribute them to the plates.
- Top each romaine boat with the chicken-bean filling, then scatter the tomatoes, green onions, and shredded cheese over the top. Serve with guacamole and lime wedges on the side.
Two tips
- Leftovers can be stored separately: filling in the fridge for up to a day and romaine boats kept crisp in a container.
- For a different texture, spoon a dollop of guacamole onto each boat instead of serving it on the side, or switch to any cheese you have on hand.
Nutrition per serving
- Calories
- 665 kcal
- Protein
- 47 g
- Carbs
- 51 g
- Fat
- 32 g
- Fiber
- 21 g
- Sodium
- 1464 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.