Chicken Taco Salad
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Loaded with crisp toppings, taco-seasoned chicken, and a creamy cilantro lime dressing, this 30-minute Chicken Taco Salad puts a vibrant, lighter twist on the Tex-Mex classic. Make it ahead of time for lunch or for a healthy weeknight dinner!
Why you’ll love this recipe!
Fully loaded! I don’t do boring salads, so I made sure to pack this chicken taco salad with everything you could ever want, like taco-seasoned chicken, black beans, avocado, corn, tomatoes, and so much more.
Fast & filling – Enjoy it for a 30-minute, easy-to-assemble, healthy lunch or a quick, protein-packed weeknight dinner!
Easy to customize – Think of this recipe as the blueprint. Change the beans, use your favorite salad dressing, add cilantro lime rice, add more toppings—make it exactly how you like it.
Table of Contents
This easy Chicken Taco Salad is one of my favorite healthy lunches. Just like my Southwest chicken bowls and my vegan taco salad, I wanted every forkful to have tons of goodies. That’s why it’s topped with taco-seasoned chicken, black beans, sweet corn, tomatoes, onions, and avocado.
And the Greek yogurt cilantro lime dressing? Amazing! It’s creamy, zesty, a little spicy, and ties the whole bowl together perfectly. In fact, I highly recommend making a double batch to keep on hand as a dipping sauce for these sheet pan quesadillas or for drizzling over these slow cooker chicken tacos!
Chicken Taco Salad Ingredients
Creamy cilantro lime dressing – Made with Greek yogurt, olive oil, lime juice, honey, white wine vinegar, jalapeño, garlic, cilantro, and salt, this rich and zesty dressing is packed with flavor. If you don’t have Greek yogurt, substitute sour cream or make a dairy-free version with my avocado oil mayonnaise.
Chicken – I like using lean chicken breast, but chicken thighs work, too. You could even shred a store-bought rotisserie chicken to save a little bit of time.
Taco seasoning – Use a store-bought packet or make your own by stirring 1 tablespoon of chili powder, 1 teaspoon each of paprika and cumin, and ½ teaspoon each of garlic powder, onion powder, and oregano together.
Salad add-ins – For a classic taco salad vibe, I topped a bed of chopped romaine with black beans, corn, grape tomatoes, red onion, avocado, and green onion.
This list is to provide further clarification on a few of the ingredients. See the recipe card below for the full ingredient list.
Variations
- More add-in ideas – Add crushed tortilla chips or strips, sliced black olives, pickled jalapeño slices, pico de gallo, fajita veggies, cotija cheese, pickled red onions, or any taco topping you love.
- Change the salad dressing – Catalina (or French), this spicy avocado dressing, or even just a simple mix of sour cream and chunky salsa would be so good here.
- Make it a rice bowl by layering the ingredients over a base of warm cilantro lime rice. Or, use cauliflower rice to keep things low-carb.
How to Make a Taco Salad with Chicken
Step 1: Make the dressing. Blend the taco salad dressing ingredients together until smooth.
Step 2: Cook the chicken. Add the diced chicken to a hot, oiled skillet and sprinkle with taco seasoning. Cook, stirring occasionally, until the pieces are cooked through.
Step 3: Assemble the salad. Add the romaine to a large bowl and top it with the warm chicken and the remaining ingredients. Drizzle some of the dressing over top and toss to coat. Add more dressing as needed, then serve and enjoy!
Erin’s Tips and Tricks
- Wait to add the avocado and chicken until right before serving. If you add them hours before serving, the warm chicken will wilt the lettuce, and the avocado will turn brown.
- You can marinate the chicken to make it tender and flavorful. Place the diced chicken breast in a bag with ¼ cup olive oil, 2 tablespoons fresh lime juice, and the taco seasonings, then place it in the fridge. Marinate the chicken for at least 30 minutes or up to 24 hours before cooking.
- Don’t want to pan-fry the chicken? Toss the pieces with the oil and seasonings in a bowl, then bake in the oven at 425°F, air fry at 375ºF, or grill over medium-high heat until cooked through. Set the chicken aside to rest for 5 minutes before serving.
My Pro Tip
Make It For Meal Prep
I love a taco salad with chicken for lunch. It’s refreshing, flavorful, and so filling! To prep it 1 to 2 days in advance, store the cooked chicken, chopped veggies (except the avocado), and dressing in separate airtight containers in the fridge. When you’re ready to eat, just warm up the chicken, add the fresh avocado, and toss everything together.
Storage
Refrigerator: I like to eat this salad when the veggies are still crisp and the chicken is warm. If you’re planning on saving the leftovers, cover and store the chicken, salad vegetables, and dressing separately in the fridge for up to 1 day.
Freezer: The leftover cooked and seasoned chicken will freeze well for up to 3 months. Let it thaw in the fridge overnight before reheating.
Reheating: To keep the chicken juicy, reheat it in a skillet over medium-low heat with a splash of water or olive oil until warmed through.
More Chicken Salad Recipes
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Chicken Taco Salad
Ingredients
Dressing:
- ¼ cup greek yogurt
- ¼ cup olive oil
- ¼ cup lime juice
- 1 tbsp honey
- 1 tsp white wine vinegar
- 1 jalapeno
- 2 garlic clove
- 1 cup cilantro
- ½ tsp salt
Salad:
- 1 tbsp olive oil
- 1 lb. chicken breast, diced
- 1 tbsp taco seasoning
- 2 heads romaine
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup grape tomatoes, halved
- ⅓ cup red onion, thinly sliced
- 1 large avocado, diced
- ¼ cup green onion, chopped (or sub cilantro)
Instructions
- Start by making the dressing: add all ingredients to a small blender or food processor and blend until smooth; set aside.
- Next, heat the olive oil in a medium skillet over medium heat. Once hot, add the chicken and sprinkle it with the taco seasoning, then cook until the chicken is cooked through.
- Last, assemble the salad: add the romaine to a large platter or bowl, then top it with the chicken and remaining salad ingredients. Drizzle with some of the dressing, and add more to taste. Enjoy!
Notes
Nutrition
