Taco Chicken Salad

Why You’ll Love This Recipe

• Packed with classic taco flavor in every bite

• High in protein and loaded with fresh vegetables

• Perfect for meal prep or quick weeknight dinners

• Customizable with your favorite toppings

• Great balance of crunch, creaminess, and spice

• Can be served as a full meal or hearty side

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts
1 tablespoon olive oil
2 tablespoons taco seasoning
6 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup canned black beans, drained and rinsed
1 cup corn kernels
1/2 cup shredded cheddar cheese
1/4 cup red onion, finely chopped
1 avocado, diced
1/2 cup tortilla strips

For the dressing:
1/2 cup sour cream
2 tablespoons salsa
1 tablespoon lime juice
1/2 teaspoon garlic powder
Salt to taste

Directions

1. Rub the chicken breasts with olive oil and taco seasoning until evenly coated.

2. Heat a skillet over medium heat and cook the chicken for 5–6 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).

3. Remove from heat and let rest for 5 minutes before slicing.

4. In a large bowl, combine chopped romaine lettuce, cherry tomatoes, black beans, corn, shredded cheddar cheese, and red onion.

5. In a small bowl, whisk together sour cream, salsa, lime juice, garlic powder, and salt to make the dressing.

6. Add sliced chicken and diced avocado to the salad.

7. Drizzle with dressing and toss gently to combine.

8. Top with tortilla strips just before serving for added crunch.

Servings and timing

Servings: 4 servings

Prep time: 15 minutes
Cook time: 12–15 minutes
Total time: 30 minutes

Variations

• Use grilled or rotisserie chicken for convenience.

• Add jalapeños for extra heat.

• Swap sour cream dressing for a cilantro-lime vinaigrette.

• Replace cheddar with pepper jack for a spicier twist.

• Make it low-carb by skipping the tortilla strips and corn.

Storage/Reheating

Store salad components separately in airtight containers in the refrigerator for up to 3 days.

Keep dressing separate until ready to serve to prevent soggy lettuce.

Reheat the chicken gently in the microwave or enjoy it cold over the salad.

Avoid freezing, as fresh vegetables and dressing do not freeze well.

FAQs

Can I make this salad ahead of time?

Yes, prepare the ingredients in advance but assemble and add dressing just before serving.

What’s the best way to cook the chicken?

Pan-searing, grilling, or baking all work well. Just ensure it reaches 165°F (74°C).

Can I use store-bought taco seasoning?

Yes, store-bought works great, or you can make your own blend at home.

Is this salad gluten-free?

It can be gluten-free if you use certified gluten-free tortilla strips and seasoning.

Can I make it dairy-free?

Yes, substitute dairy-free cheese and use a dairy-free yogurt or vinaigrette for the dressing.

What other toppings can I add?

Sliced olives, diced bell peppers, or crushed tortilla chips are great additions.

How do I keep the avocado from browning?

Toss diced avocado with a little lime juice before adding to the salad.

Can I use ground chicken instead?

Yes, cook ground chicken with taco seasoning and use it in place of sliced chicken breasts.

Is this salad spicy?

It has mild heat depending on the taco seasoning. You can adjust spice levels easily.

Can I serve this as a wrap?

Absolutely. Spoon the salad mixture into large tortillas for a delicious wrap option.

Conclusion

Taco Chicken Salad is a vibrant and satisfying meal that brings together bold taco flavors with crisp, fresh ingredients. Easy to prepare and endlessly customizable, it’s a recipe you’ll turn to again and again for a healthy yet flavorful dinner option.

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