Chicken Taco Salad – The Almond Eater

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.

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.

If you made this recipe, be sure to leave a comment and star rating below. Thanks!