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4.50 from 2 votes

Chicken Taco Salad

This Chicken Taco Salad is fresh, crunchy, and loaded with flavor. Juicy taco-seasoned chicken, crisp lettuce, fresh veggies, and crunchy tortilla chips are tossed with a creamy taco salad dressing for an easy dinner everyone loves.
Prep Time20 minutes
Cook Time7 minutes
Total Time30 minutes
Course: 100 + Salad Recipes to Obsess Over, Everyone's Favorite Mexican Recipes
Cuisine: Mexican
Keyword: chicken, chicken salad, dinner, main dish, salad, salad dressing, Taco, taco salad
Servings: 8
Author: Carrian Cheney

Equipment

Ingredients

For The Chicken

For The Dressing

  • 1 Cup Ranch Dressing
  • 1 Tomatillo
  • 1 Squeeze Lime Juice
  • 2 Tablespoons Taco Seasoning
  • 1 Handful Cilantro Leaves

For The Salad

  • 1 Head Lettuce romaine, chopped
  • 1 Can Black Beans drained
  • 2 Bell Peppers green, diced
  • 1 Jalapeno diced
  • 4 Tomatoes chopped
  • 1 Red Onion diced
  • 1 Cup Corn roasted, (we buy this frozen)
  • 1 Handful Cilantro Leaves chopped
  • 1-2 Avocados chopped
  • 1 Cup Cheddar Cheese medium, shredded
  • 2 Cups Chips crushed
US Customary - Metric

Instructions

For The Chicken

  • The amount of seasoning depends on the size of the chicken breasts.
  • The most important part is just to sprinkle evenly on both sides so that all of the meat is covered.
    2 Chicken Breasts, 1-2 Tablespoons Taco Seasoning
  • Heat a grill over medium heat and dip a paper towel in a little olive oil or canola if you must.
    Olive Oil
  • Using tongs, wipe the oil over the grill and then place the meat down, cooking 5-7 minutes per side, turning only once.
  • Place on a plate and lightly cover (not wrap) with tin foil and allow to rest for 3-5 minutes before shredding.

For The Dressing

  • In a blender, add the ranch, tomatillo, lime juice, seasoning and cilantro, blend until smooth and set aside in the fridge. 
    1 Cup Ranch Dressing, 1 Tomatillo, 1 Squeeze Lime Juice, 2 Tablespoons Taco Seasoning, 1 Handful Cilantro Leaves

For The Salad

  • In a bowl add all of the salad ingredients including the chips. Add the chicken and dress to taste. 
    1 Head Lettuce, 1 Can Black Beans, 2 Bell Peppers, 1 Jalapeno, 4 Tomatoes, 1 Red Onion, 1 Cup Corn, 1 Handful Cilantro Leaves, 1-2 Avocados, 1 Cup Cheddar Cheese, 2 Cups Chips

Video

Notes

Chicken Taco Salad will keep for up to 5 days in the refrigerator, but do not add the chips or dressing until you are ready to serve it.

Nutrition

Serving: 1g | Calories: 454kcal | Carbohydrates: 36g | Protein: 20g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 585mg | Potassium: 740mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2222IU | Vitamin C: 56mg | Calcium: 172mg | Iron: 2mg