Chicken Taco Salad

Chicken taco salad quickly became my favorite answer to “what’s for dinner” after a long day when I didn’t want to spend too much time cooking and I remember coming home one evening craving tacos but without the energy to deal with tortillas and that’s when the idea hit me to toss all my favorite taco toppings over fresh greens instead.

Ever since that first bowl I’ve been hooked and now it’s a regular in my weekly rotation because it’s hearty enough to feel like a full meal and still fresh and colorful and the grilled chicken the crisp romaine the creamy avocado and the zing from salsa dressing all come together in a bowl that’s easy bold and seriously satisfying.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Grilled chicken – The protein star of the salad with smoky flavor and juicy texture
• Romaine lettuce – Crisp and sturdy it’s the perfect base for taco-style toppings
• Cherry tomatoes – Sweet and juicy to balance the savory flavors
• Black beans – Add heartiness and a plant-based protein boost
• Corn – For a touch of sweetness and crunch
• Avocado – Creamy rich and refreshing in every bite
• Shredded cheddar cheese – Melty and sharp it ties the whole taco vibe together
• Salsa or taco dressing – Brings heat tang and spice to the final mix

Tools You’ll Need

• Grill pan or skillet – For cooking the chicken with a nice char
• Cutting board & knife – To prep all the fresh ingredients quickly and safely
• Mixing bowl – If you’re tossing everything together before plating
• Tongs or salad servers – Helps mix the salad gently and evenly
• Measuring cups – For portioning beans corn and toppings

Instructions

Step 1:

I start by seasoning and grilling the chicken until golden and cooked through then I let it rest for a few minutes before slicing it into strips.

Step 2:

While the chicken cooks I wash and chop the romaine lettuce and halve the cherry tomatoes then I dice the avocado just before serving to keep it fresh.

Step 3:

I layer the lettuce on a large plate or bowl and top it with black beans corn cherry tomatoes shredded cheese and the avocado slices.

Step 4:

Next I arrange the sliced chicken right on top and drizzle everything with salsa or my favorite taco dressing for that zesty kick.

Step 5:

I finish with a sprinkle of fresh lime juice or extra cheese if I’m feeling indulgent and I like to serve it right away while everything’s fresh and crisp.

Tips

If you’re prepping this salad in advance keep the avocado and dressing separate until right before serving and I also love adding crushed tortilla chips for extra crunch or using grilled shrimp or ground beef for a fun variation and Greek yogurt makes a great creamy topping in place of sour cream too.

Ways to Serve

This chicken taco salad is perfect for weeknight dinners weekend meal prep or summer cookouts and it’s also great deconstructed for picky eaters or packed into jars for an easy lunch on the go.

Frequently Asked Questions

Can I use leftover chicken for chicken taco salad?

Absolutely and rotisserie or any leftover grilled chicken works perfectly here.

What’s the best dressing for chicken taco salad?

I love a simple salsa mixed with a touch of lime or a creamy chipotle ranch for more heat.

Is chicken taco salad healthy?

Yes especially when made with lean protein and lots of veggies and you can easily adjust toppings to fit your dietary needs.

See You in the Kitchen

I hope you give this chicken taco salad a try! It’s bold fresh and totally customizable and whether you’re hosting taco night or just need a quick nourishing meal it’s a recipe that always delivers flavor. Can’t wait to hear how you make it your own!

Happy Cooking!

Print