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Looking for a vibrant, crowd-pleasing dish that’s as easy as it is delicious? This chicken taco salad is your answer! Packed with colorful veggies, tender chicken, black beans, cheddar cheese, and crunchy tortilla strips, this taco salad is drizzled with a creamy taco-seasoned ranch dressing. Perfect for a quick weeknight meal or a festive summer gathering, this chicken taco salad recipe brings the bold flavors of healthy chicken tacos to a refreshing summer salad that everyone will love.

Why This Chicken Taco Salad Stands Out

Quick to make: Ready in just 20-30 minutes, ideal for busy days.
Family-friendly: Loaded with kid-favorite ingredients like cheese and tortilla chips.
Healthy and hearty: A balanced mix of protein, veggies, and bold flavors.
Versatile: Use rotisserie chicken or customize with your favorite toppings.

Ingredients for Chicken Taco Salad

For the Salad

2 cups cooked chicken breasts (shredded or cubed; rotisserie chicken is a great shortcut)
2 romaine lettuce heads (about 10 cups, chopped into strips)
2 cups cherry tomatoes, halved
1 cup canned or frozen corn
¼ cup red onion, thinly sliced
4 green onions, chopped (about 1 cup)
1 ½ cups canned black beans, rinsed and drained
½ cup shredded cheddar cheese
¼ cup fresh cilantro, chopped (optional)
½ lime, freshly squeezed
1 cup tortilla strips (or crushed tortilla chips)

For the Creamy Taco Dressing

1 cup ranch dressing (store-bought or homemade)
2 tbsp taco seasoning (store-bought or homemade)

How to Make Chicken Taco Salad

1. Mix the Taco Dressing

In a medium bowl, combine 1 cup ranch dressing with 2 tbsp taco seasoning.
Stir until smooth and creamy. Set aside.

2. Prep the Salad

Wash and chop romaine lettuce, cherry tomatoes, red onion, green onions, and cilantro (if using).
In a large bowl, toss together lettuce, tomatoes, corn, red onion, green onions, black beans, cheddar cheese, and cilantro.

3. Assemble the Salad

Pour the taco-seasoned ranch dressing over the salad ingredients.
Toss gently to coat everything evenly.

4. Serve

Top with tortilla strips and a squeeze of fresh lime juice for a zesty kick.
Serve immediately to enjoy the crisp textures.

Tips for the Perfect Chicken Taco Salad

Time-saver: Grab a rotisserie chicken and shred it with two forks for a quick protein boost.
DIY tortilla strips: Slice corn tortillas into strips, toss with olive or avocado oil, and bake at 350°F until golden and crispy.
Keep it fresh: Store dressing separately and toss just before serving to prevent soggy lettuce.
Meal prep: Chop veggies and store in the fridge for up to 1 day; assemble when ready to eat.

Creative Variations

Beef it up: Swap chicken for seasoned ground beef for a different take on taco salad.
Creamy avocado: Add sliced avocado for a rich, buttery texture.
Spice it up: Drizzle with hot sauce or toss in diced jalapeños for a fiery kick.
Veggie boost: Include roasted sweet potatoes or chopped bell peppers for extra crunch.

Perfect Pairings

Complement this chicken taco salad with:

Mexican Street Corn: A smoky, tangy side dish.
Fresh Fruit Salsa: A sweet contrast to the savory salad.
Churros: A fun, indulgent dessert to round out the meal.

FAQs About Chicken Taco Salad

Can I use store-bought chicken?
Yes! A rotisserie chicken is a quick, flavorful option for this recipe.

How do I make homemade taco seasoning?
Combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of salt for an easy blend.

Can I store leftovers?
Store undressed salad components in an airtight container in the fridge for up to 1 day. Add dressing and tortilla strips just before serving to keep it fresh.

More Refreshing Summer Salad Recipes You’ll Love

Conclusion

Fire up your summer menu with this chicken taco salad! Share your creations with us at Food and Tips and explore more summer salad and healthy chicken tacos recipes for your next meal.