Go Back
Chicken Taco Salad Recipe
Ash Tyrrell

Chicken Taco Salad Recipe

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Salad
Calories: 435
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Notes

  • 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.