Best Chicken Taco Salad Recipe

4.56 from 34 votes

This delicious chicken taco salad is loaded with flavors and ingredients. It's filling, full of texture and color, and is perfect to serve a crowd!

Prep Time20

Cook Time0

Total Time20

Course: Salad

Cuisine: American

Servings: people

Calories: 595kcal

Author: Becky Hardin

Ingredients

For the Chicken Taco Salad:

8 ounces chicken breasts
3 tablespoons canola oil divided
1 teaspoon chili seasoning
1 teaspoon taco seasoning
Kosher salt & freshly ground black pepper to taste
1 head romaine lettuce cleaned, dried and chopped
14.5 ounces fire roasted corn 1 can, drained
11.5 ounces pinto or black beans 1 can, drained
2.25 ounces sliced black olives 1 can, drained
½ red onion thin-sliced
1 avocado peeled, pitted and sliced
1 cup chopped cherry or Glory tomatoes cut into ¼ths
1 lime cut in-half
½ cup shredded cheddar of Mexican blend cheese
2 tablespoon freshly chopped cilantro
2 ounces Cotija or Queso Fresco cheese Mexican crumbling cheese
Tortilla chips

For the Taco Salad Dressing:

¼ cup sour cream
¼ cup salsa

Instructions

For the Chicken Taco Salad:

Heat 2 tablespoons oil in a grill pan (or skilleset over medium heat. While the oil heats, dry the chicken breasts and brush them with the remaining 1-tablespoon oil. Liberally season the breasts with chili seasoning, taco seasoning, salt & black pepper. Place the breasts in the hot skillet and cook until the underside is golden brown and beginning to crisp (5-7 minutes). Flip the breasts over and cook until the internal temperature reaches 162°F on a meat thermometer. Transfer the breast to plate; set aside.
8 ounces chicken breasts, 3 tablespoons canola oil, 1 teaspoon chili seasoning, 1 teaspoon taco seasoning, Kosher salt & freshly ground black pepper
The salad can be plated as individual servings or as one large serving to be shared.
Place the chopped lettuce in a bowl (or serving platteand arrange the corn, beans, black olives, onion, avocado and tomatoes on top. Drizzle the avocado with juice from ½ lime. Thinly slice the chicken breasts and carefully place the chicken breasts on top of the salad. Drizzle the entire salad with the remaining ½ lime. Sprinkle with the shredded cheese and cilantro. Add the crumbled Cotija cheese and drizzle with Taco Salad Dressing.
1 head romaine lettuce, 14.5 ounces fire roasted corn, 11.5 ounces pinto or black beans, 2.25 ounces sliced black olives, ½ red onion, 1 avocado, 1 cup chopped cherry or Glory tomatoes, 1 lime, ½ cup shredded cheddar of Mexican blend cheese, 2 tablespoon freshly chopped cilantro, 2 ounces Cotija or Queso Fresco cheese

For the Dressing:

Stir together the salsa and sour cream. Add a bit of canola oil if you'd like to thin a bit.
¼ cup sour cream, ¼ cup salsa
Serve with tortilla chips and…
Tortilla chips
Enjoy!

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