Chicken Taco Salad is a bold, hearty, and flavor-packed dish that brings all the best elements of tacos into a fresh and satisfying salad bowl. With seasoned chicken, crisp lettuce, juicy tomatoes, creamy avocado, crunchy tortilla strips, and zesty dressing, this salad is a perfect one-bowl meal that satisfies without the mess of traditional tacos.
Why You’ll Love This Recipe
This salad is everything you love about tacos—just in a lighter, fork-friendly form. It’s filling yet fresh, customizable to fit your taste, and quick to throw together for busy weeknights or easy lunches. Whether you’re feeding a crowd or prepping for the week, Chicken Taco Salad is always a hit thanks to its bold flavors, vibrant textures, and all-in-one convenience.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken breast or thighs (grilled, shredded, or rotisserie)
- Taco seasoning
- Romaine lettuce or mixed greens
- Cherry tomatoes (halved)
- Corn (fresh, canned, or grilled)
- Black beans (rinsed and drained)
- Avocado (diced)
- Red onion (thinly sliced)
- Shredded cheese (cheddar or Mexican blend)
- Tortilla strips or crushed tortilla chips
- Lime wedges (for serving)
- Dressing (ranch, cilantro-lime, or salsa-based)
directions
- Season cooked chicken with taco seasoning and warm in a skillet until heated through.
- In a large bowl, combine lettuce, tomatoes, corn, black beans, red onion, avocado, and shredded cheese.
- Add the warm seasoned chicken on top of the salad base.
- Drizzle with your choice of dressing.
- Top with tortilla strips or chips and a squeeze of fresh lime.
- Toss gently and serve immediately.
Servings and timing
Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes (if using fresh chicken)
Total Time: 25 minutes
Variations
- Spicy Version: Add sliced jalapeños or a drizzle of hot sauce.
- Low-Carb Option: Skip the beans and chips and serve with cauliflower rice.
- Vegetarian Twist: Swap chicken for grilled tofu, roasted sweet potatoes, or extra beans.
- Creamy Avocado Dressing: Blend avocado, lime juice, olive oil, garlic, and cilantro for a homemade touch.
- Taco Bowl: Serve the salad in crispy taco shell bowls for extra crunch.
storage/reheating
Store components separately in airtight containers for up to 3 days.
Keep the dressing and tortilla strips on the side to maintain freshness and crunch.
Reheat the chicken in a skillet or microwave before assembling if serving warm.
Assemble just before eating for best texture.
FAQs
Can I use rotisserie chicken for this salad?
Yes, rotisserie chicken is a quick and flavorful option—just add taco seasoning to give it that classic flavor.
What’s the best lettuce to use?
Romaine is ideal for crunch, but spring mix, iceberg, or chopped spinach work well too.
Can I make this ahead of time?
Yes, prep the ingredients and store them separately. Assemble when ready to eat.
What dressing works best?
Ranch, chipotle ranch, avocado lime, or a simple salsa vinaigrette are great options.
Can I serve this cold?
Absolutely—it’s delicious cold, making it perfect for meal prep or lunchboxes.
Is this salad gluten-free?
Yes, if your taco seasoning and tortilla chips are gluten-free.
How can I make it dairy-free?
Skip the cheese or use a dairy-free alternative, and choose a dairy-free dressing.
What protein alternatives can I use?
Ground beef, turkey, shrimp, or grilled tofu all work as excellent swaps.
Can I make this into a wrap or burrito?
Yes! Wrap the salad in a large tortilla for an easy handheld meal.
How do I keep the avocado from browning?
Add avocado just before serving, or toss it in lime juice if prepping ahead.
Conclusion
Chicken Taco Salad is a satisfying, flavor-packed meal that’s perfect any day of the week. With customizable toppings, plenty of textures, and a balance of protein, veggies, and crunch, it’s a go-to option for everything from quick dinners to packed lunches. It brings all the best of taco night into one fresh, forkable bowl.
PrintChicken Taco Salad
Chicken Taco Salad is a hearty and flavorful Tex-Mex inspired salad that combines spiced chicken, crisp lettuce, black beans, corn, tomatoes, cheese, and crushed tortilla chips. Tossed with a creamy southwest dressing, it’s easy, customizable, and ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
For the Chicken:
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1 lb boneless, skinless chicken breasts
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1 tablespoon olive oil
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1 tablespoon taco seasoning (store-bought or homemade)
For the Salad:
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6 cups chopped romaine lettuce
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1 cup cherry tomatoes, halved
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1 cup canned black beans, rinsed and drained
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1 cup corn (frozen and thawed or canned and drained)
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1 avocado, diced
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1/2 cup shredded cheddar or Mexican blend cheese
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1/4 cup red onion, finely diced
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1/4 cup chopped fresh cilantro (optional)
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1 cup crushed tortilla chips
For the Dressing:
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1/2 cup sour cream or Greek yogurt
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2 tablespoons lime juice
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1 tablespoon taco seasoning
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1 teaspoon hot sauce (optional)
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1–2 tablespoons water (to thin, if needed)
Instructions
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Cook the Chicken:
Rub chicken breasts with taco seasoning. Heat olive oil in a skillet over medium heat. Cook chicken for 5–6 minutes per side or until fully cooked. Let rest, then slice or dice. -
Make the Dressing:
In a small bowl, whisk together sour cream, lime juice, taco seasoning, and hot sauce. Thin with water until pourable. -
Assemble the Salad:
In a large bowl or individual bowls, layer lettuce, tomatoes, black beans, corn, avocado, red onion, cheese, and cilantro. -
Top and Serve:
Add sliced chicken and crushed tortilla chips. Drizzle with dressing and toss gently before serving.
Notes
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Grill the chicken for extra smoky flavor.
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Make it vegetarian by swapping chicken for grilled tofu or extra beans.
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Store components separately for easy meal prep throughout the week.