This Chicken Taco Salad is a flavorful, hearty salad inspired by classic Mexican tacos. Juicy seasoned chicken, crisp lettuce, black beans, corn, tomatoes, avocado, shredded cheese, and a zesty taco dressing make it perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 2 grilled chicken breasts, diced or sliced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and black pepper, to taste
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 avocado, diced
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/4 cup red onion, finely chopped
- Optional: tortilla strips or crushed tortilla chips for topping
- For the dressing:
- 3 tbsp sour cream or Greek yogurt
- 1 tbsp lime juice
- 1 tsp taco seasoning
- Salt and pepper, to taste
Instructions
- Cook chicken: Season diced chicken with chili powder, cumin, salt, and pepper. Heat olive oil in a skillet over medium heat and cook chicken until fully cooked, about 5–7 minutes.
- Prepare dressing: Whisk together sour cream or Greek yogurt, lime juice, taco seasoning, salt, and pepper.
- Assemble salad: In a large bowl, combine chopped lettuce, cherry tomatoes, black beans, corn, avocado, red onion, and shredded cheese.
- Add chicken: Top salad with cooked chicken and optional tortilla strips or chips.
- Dress salad: Drizzle taco dressing over the salad and toss gently to combine.
- Serve: Serve immediately for best flavor and crunch.
Tips & Variations
- Use rotisserie chicken for a quicker version.
- Substitute black beans with pinto or kidney beans if preferred.
- Add fresh cilantro or jalapeño slices for extra flavor and heat.
- Serve with lime wedges for a bright finishing touch.
