Chicken Taco Salad Recipe | Little Luna

Chicken Taco Salad Recipe | Little Luna

Crunchy Fresh Chicken Taco Salad is a weeknight dinner dream! Simple, delicious, and a recipe everyone will love.

All the chicken taco flavors you love, but served in salad form! You can also serve this salad on freshly made Indian fried bread for a Navajo-style taco salad!

Another easy dinner idea!

We love this chicken taco salad recipe. Here’s an easy dinner idea for any day of the week. Simple, incredibly delicious, and perfect for customizing different flavors.

It’s a healthy recipe packed with veggies, protein, and the tastiest dressing. I really love making this salad for lunch all week – filling and good for you! The vegetable base combined with the chicken makes this meal healthier and lighter in calories. But don’t worry, it’s definitely filling and you won’t be hungry afterwards.

Everything about this recipe is a winner in my book! I’ve given you enough reasons to do this – you have no excuses!

Tips for making delicious chicken

The chicken in this salad is one of the best parts. I have a few tricks and different ways to cook chicken for this recipe. Read how to grill chicken or cook it on the stove top in the paragraphs below.


  1. Let the grill heat up to about 400°F over medium heat.
  2. Place the chicken on the grill and cook for 5-7 minutes, then flip. Cook for another 5-7 minutes or until done (internal temperature should be 165°F)
  3. Allow cooked chicken to rest for 5 minutes before slicing.

To cook on the stove top:

  1. Use a large nonstick pan. Heat a tablespoon of oil over medium-high heat.
  2. Once the oil is very hot, place the chicken in the pan. Cook for 4-5 minutes before turning, until browned. Cover the pot and reduce the heat to medium. Cook for another 5-6 minutes. (Internal temperature should be 165°F)
  3. Let the cooked chicken rest for 5 minutes before slicing

Assemble Your Chicken Taco Salad

lettuce. To me, the word “salad” indicates that the basis of the meal is vegetables. Specifically, for this recipe, I started with some simple chopped romaine lettuce and added other ingredients from there.

Add to. The basic staple of this recipe is Chicken, cooked corn, black beans and tortilla strips, But you can always add anything you want!

Other Additives/Toppings: Really just use your favorite taco toppings. Sometimes I like simplicity, other times the more the better.

  • avocado
  • corn
  • onion
  • coriander
  • tomato
  • lettuce
  • black beans
  • Cheese Bell Peppers
  • olives
  • sour cream

add some crunch, Serve with nachos, or top with nachos. Sometimes I even buy taco bowls to fill with delicious taco toppings. So delicious!

dressing. Serve with our delicious Rio Cilantro Ranch Dressing, or this Cilantro Lime Dressing.

Storage Tips + Side Ideas

Do it in advance. Most ingredients can be prepared a few days in advance and stored in the refrigerator. You need to cut the avocados first until they are quickly browned and mushy. Also, store chicken and stronger-flavored foods, such as bell peppers, in separate containers.

Chicken can also be frozen. Freeze in an airtight container for 4-6 months.

leftovers: Store leftovers in the refrigerator for 1-2 days. It may keep longer if it doesn’t have any dressing on it.

What to Serve with Chicken Taco Salad?

You can serve this salad as a complete dish, or list the different ingredients to make your own. This is a great recipe to make for a large group and is very customizable!

Favorite taco variants:

course salad

Mexico food

Prep time 5 minutes

Cook Time 20 minutes

Total time 25 minutes

Serving Size 4

Calories 483 kcal

by Lil’ Luna


  • 2 boneless skinless chicken breasts
  • 2 tablespoons taco seasoning
  • 1/4 cup butter


  • 2 ears of corn husked
  • 2 shredded romaine lettuce
  • 2 Roma tomatoes, diced
  • 1/2 cup shredded Mexican cheese
  • 2 avocados diced
  • Chopped parsley
  • 1 cup tortilla strips
  • ½ cup dressing
  • Add butter to frying pan and melt over medium heat. Add chicken breasts, sprinkle with taco seasoning, and cook chicken for about 5 minutes per side, or until internal temperature is 165 degrees. Set aside to cool.

  • Clean out the skillet, add 1 tablespoon butter and cook the corn kernels until crisp (about 4-5 minutes). shelved.

  • Cut the chicken into small cubes.

  • Place salad cubes on a tray and top with lettuce, chicken, tomatoes, cheese, avocado, cilantro, and tortilla strips. Serve alone with your favorite dressing.

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