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Chicken Taco Salad

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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.

Ingredients

Scale

For the Chicken:

  • 1 lb boneless, skinless chicken breasts

  • 1 tablespoon olive oil

  • 1 tablespoon taco seasoning (store-bought or homemade)

For the Salad:

  • 6 cups chopped romaine lettuce

  • 1 cup cherry tomatoes, halved

  • 1 cup canned black beans, rinsed and drained

  • 1 cup corn (frozen and thawed or canned and drained)

  • 1 avocado, diced

  • 1/2 cup shredded cheddar or Mexican blend cheese

  • 1/4 cup red onion, finely diced

  • 1/4 cup chopped fresh cilantro (optional)

  • 1 cup crushed tortilla chips

For the Dressing:

  • 1/2 cup sour cream or Greek yogurt

  • 2 tablespoons lime juice

  • 1 tablespoon taco seasoning

  • 1 teaspoon hot sauce (optional)

  • 1–2 tablespoons water (to thin, if needed)

Instructions

  1. 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.

  2. Make the Dressing:
    In a small bowl, whisk together sour cream, lime juice, taco seasoning, and hot sauce. Thin with water until pourable.

  3. Assemble the Salad:
    In a large bowl or individual bowls, layer lettuce, tomatoes, black beans, corn, avocado, red onion, cheese, and cilantro.

  4. Top and Serve:
    Add sliced chicken and crushed tortilla chips. Drizzle with dressing and toss gently before serving.

Notes

  • Grill the chicken for extra smoky flavor.

  • Make it vegetarian by swapping chicken for grilled tofu or extra beans.

  • Store components separately for easy meal prep throughout the week.

Find it online: https://ukfinda.com/chicken-taco-salad/