Looking for a salad that’s packed with flavor, easy to make, and downright satisfying? This chicken taco salad is your answer. It combines well-seasoned, juicy chicken with crisp, refreshing vegetables and a vibrant, tangy dressing.

For another delightful spin on salads, you can also enjoy classic chicken salad recipe to switch things up. Whether you’re preparing a healthy weeknight dinner or a dish for your next barbecue, this salad hits the spot. The best part? You can customize it however you like to suit your preferences. Once you try this recipe, you’ll wonder how you went without it!

Ingredients

For the Chicken:

2 teaspoons olive oil
1 small onion, diced
2 cloves garlic, chopped
1 pound ground chicken
2 tablespoons taco seasoning

For the Salad:

3 heads baby romaine lettuce, thinly shredded
1 cup cherry tomatoes, halved or quartered
½ cup grated cheddar cheese
2 ears of corn, kernels sliced off the cob
2 ripe avocados, diced
3 scallions, sliced
Fresh cilantro leaves
A few tablespoons red onion, chopped
1 cup black beans, rinsed and drained

For the Cilantro Vinaigrette:

1 shallot, chopped
1 cup fresh cilantro leaves
1 garlic clove
½ teaspoon red pepper flakes
¼ cup olive oil
1 tablespoon red wine vinegar
½ teaspoon kosher salt
Freshly cracked black pepper

Cooking Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Equipment

Large skillet
Food processor or blender
Cutting board and knife
Medium and large mixing bowls
Salad tongs

How to Make This Recipe?

This chicken taco salad comes together quickly, making it ideal for busy days. The vibrant layers of seasoned chicken and crisp vegetables create a beautiful, delicious dish that anyone can master.

Step 1: Make the Cilantro Vinaigrette

Prepare the dressing first for a seamless salad assembly later. Blend the shallot, cilantro, garlic, red pepper flakes, olive oil, red wine vinegar, salt, and a dash of black pepper in a food processor. Mix until smooth and creamy. Taste to adjust seasoning, and set aside.

Step 2: Cook the Chicken

Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 5 minutes until softened. Stir in garlic and cook for an additional 30 seconds. Next, add the ground chicken and cook until no longer pink, breaking it apart as it cooks. Sprinkle on taco seasoning and pour in ¼ cup of water. Simmer for 5 minutes to infuse the flavors into the chicken.

Step 3: Assemble the Salad

Layer half of the shredded romaine lettuce on the bottom of a large bowl or platter, followed by half of the remaining salad ingredients (tomatoes, cheese, corn, avocado, scallions, red onion, cilantro, and black beans). Repeat with a second layer to ensure every bite is loaded with goodness.

Step 4: Add Chicken and Dressing

Top the salad with the seasoned chicken. Drizzle it with the cilantro vinaigrette and toss gently to coat everything evenly. Serve immediately, and don’t forget to include extra dressing on the side!

Why I Love Making This Recipe?

There’s something so comforting about this dish. I love how easy it is to make, but it still feels indulgent and special with all the colors and bold flavors. Plus, the cilantro vinaigrette adds a burst of freshness that ties it all together.

For more adventurous flavors, you can explore a curry chicken salad recipe, which is equally satisfying and aromatic.

Tips and Variations

This salad is fantastic on its own, but here are some ways to make it even better based on my experience with it.

Add crunch with crushed tortilla chips or toasted pepitas.
Swap ground chicken for shredded chicken, ground turkey, or even shrimp for a twist.
For a vegetarian version, replace chicken with roasted chickpeas or extra black beans.
Adjust the spice level by adding jalapeños or a splash of hot sauce.
Use Greek yogurt ranch dressing if cilantro isn’t your thing.

These tweaks make the recipe versatile enough to suit any mood or pantry supply!

Serving Suggestions

This salad works wonderfully on its own, but you can pair it with warm tortilla bread, savory Mexican rice, or even a side of chips and guacamole for added flair. Looking for something handheld? A chicken salad sandwich recipe may just hit the spot.

Storage and Leftovers

To store, transfer the salad to an airtight container and refrigerate. It’s best enjoyed fresh but will keep for up to 2 days. To prevent sogginess, store the dressing separately. Reheat the chicken in the microwave or on the stovetop before tossing it back with the salad.

Nutritional Information

Here’s a quick look at the approximate nutrition per serving:

Calories: 435
Protein: 24 grams
Carbohydrates: 25 grams
Fat: 29 grams

Common Mistakes to Avoid

Although this recipe is simple, there are a few pitfalls to watch for when preparing it.

Overdressing the salad: Start with a small amount of vinaigrette and add more as needed.
Skipping the seasoning: Be generous with the taco seasoning for full flavor.
Using soggy lettuce: Make sure to wash and spin your lettuce dry to keep the salad crisp.
Serving without layering: Don’t forget to layer ingredients for better presentation and even mixing.

By avoiding these mishaps, you’ll ensure your taco salad is as delicious as it is beautiful.