Chicken Taco Salad Recipe
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.
Ingredients
For the Salad:
- 2 cups cooked chicken breasts shredded or cubed (rotisserie or taco-seasoned)
- 2 cups romaine lettuce chopped into strips (about 2 small heads)
- 2 cups cherry tomatoes halved
- 1 cup corn canned or frozen, thawed
- 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 Dressing:
- 1 cup ranch dressing store-bought or homemade
- 2 tbsp taco seasoning store-bought or homemade
Instructions
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.
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.
Assemble the Salad
- Pour the taco-seasoned ranch dressing over the salad ingredients.
- Toss gently to coat everything evenly.
Serve
- Top with tortilla strips and a squeeze of fresh lime juice for a zesty kick.
- Serve immediately to enjoy the crisp textures.
Notes
- 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.