Chicken Taco Salad
Prep time
Cook time
Total time
Easy to prepare chicken taco salad. It is loaded with chicken, corn, tortilla chips and so much more
Cuisine: Salad
Serves: 4
  • 1-2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts
  • 2-3 tablespoons taco seasoning packet
  • 10 cups romaine lettuce (3 romaine hearts)
  • 1 cup cherry tomatoes, quartered
  • ¾ cup corn, drained (fresh or frozen)
  • 1 cup canned black beans, drained and rinsed
  • 1 Avocado, peeled and diced
  • 1 cup shredded cheese
  • 1½ cup tortilla chips, crushed (crush in hand)
  • Cilantro Lime Dressing:
  • 1 avocado, pitted
  • 1 cup loosely packed cilantro
  • ¾ cup plain Greek yogurt or Sour Cream
  • ½ teaspoon garlic powder
  • Juice of 1 lime
  • ½ teaspoon of salt (more to taste)
  • 2 tablespoons olive oil (more to thin out)
  1. In a medium to large skillet, over medium high heat, add olive oil, diced chicken and taco seasoning ( add as much to your liking). Cook for 5-6 minutes until cooked through, stirring occasionally to prevent burning. Set aside.
  2. Prepare the dressing:Pulse all ingredients in a food processor or blender until smooth. Thin out with more olive oil if desired and add more salt to taste! Set aside
  3. In a large bowl, add the lettuce, chicken, tomatoes, corn,black beans, avocado. cheese and tortilla chips. Drizzle the dressing over the salad and toss(make sure to slowly do this to your dressing liking). Serve and enjoy! I like to top mine with more tortilla chips and avocado.
  4. Or prepare these salads individually to save the leftovers.
Recipe by Two Sisters Kitchens at