Serve this chicken taco salad just as is, or stuff it in taco shells for a delightful weeknight meal. Mexican chicken is spicy, earthy, wholesome and super crave-worthy. And when tossed with some fresh greens and taco fixings, it gets even better.
So today we have a wonderful salad that can be served all year long. Super easy to make and fairly low carb, with just 14g of net carbs per serving (hint: skip the corn and that drops it to 11g net carbs per serving). My mouth is watering just thinking about this salad. 🙂 Let’s get started!
Ingredients - Notes & Substitutions
The ingredients for this chopped chicken taco salad recipe comes in three parts - chicken, dressing, and salad. Here’s a list of what we need.
Marinade for Chicken
Chicken: Use two large boneless, skinless chicken breasts and cut them in half lengthwise. This will yield 4 cutlets roughly the same size.Olive Oil: For richness and fruity flavor.Lime Juice: Fresh lime juice adds a nice burst of acidity and helps tenderize the meat.Taco Seasoning: Use your favorite store-bought taco seasoning blend. If there is no salt, add ¾ teaspoon salt to the marinade.
Salad
Romaine Lettuce: For crunch and a sturdy bed of crisp greens. Iceberg lettuce would be a good substitute.Cherry Tomatoes: Adds a lovely sweet, tangy brightness.Avocados: For creamy texture and healthy fats.Black Beans: Make them from scratch using this Instant Pot Black Beans recipe or use one can, rinsed and drained.Corn: For sweet pops of flavor and color. Feel free to use frozen corn (thawed in the fridge overnight), or fresh corn cooked in the Air Fryer or Instant Pot.Green Onions: Scallions add a delicate onion flavor. Use the white and light green parts, sliced thinly.Cheese: Your favorite taco cheese will do. This could be Pepper Jack, Monterey Jack or even Cheddar cheese.Cilantro: A touch of fresh cilantro adds a nice finishing touch.
Cilantro Vinaigrette
Extra Virgin Olive Oil: For fruity flavor and well-balanced richness.Lime Juice: Fresh lime juice adds another level of citrus flavor.Cilantro: Use the tender leaves and stems. They all provide so much flavor.Salt + Pepper: To enhance and spice up the dressing.Garlic: One clove of fresh garlic goes a long way. No need to chop, simply peel and add it to the blender.Honey: For floral sweetness. Feel free to omit it if you’d like a more savory dressing.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Mexican Chicken Salad
This easy chicken taco salad can be prepared in one of three ways. Here’s how to do each one:
Step 1: Marinate Chicken
Slice each chicken breast in half, lengthwise, and add them to a bowl or large ziplock bag. Add olive oil, lime juice, and seasoning, seal the bag (if using), and toss to coat the chicken. Refrigerate it while you work on other ingredients. Note: Chicken can be marinated for up to 4 hours.
Step 2: Prepare Dressing & Other Ingredients
In a blender jar combine olive oil, lime juice, cilantro, seasoning, garlic, and honey (if using). Blend to a smooth consistency. Keep aside. If using frozen corn, thaw it overnight in the refrigerator, or in the microwave in 30-second increments until soft, about 2-3 minutes. Alternatively, grill one ear of corn in the air fryer using this recipe. Alternatively, steam the corn in the Instant Pot.
Step 3: Cook Chicken in One of Three Ways
Method 1: In a Skillet: Heat a skillet on medium-high heat. Add marinated chicken and cook for 6 minutes. Flip the chicken and cook for another 6-7 minutes, or until it reaches an internal temperature of 165 degrees F. Method 2: Air Fryer: Pre-heat the air fryer to 360°F. Place chicken in the fryer basket in a single layer. Cook for 8 minutes. Flip the chicken and cook for another 5-6 minutes, or until the chicken cooks through. Method 3: Oven Broiler: Place chicken on an aluminum-lined baking tray. Broil for 8 minutes on the first side, flip and cook another 6-8 minutes, or until the chicken reaches an internal temperature of 165°F.
Step 4: Assemble the Salad
To assemble the salad, thinly shred romaine lettuce and add to a large salad bowl. Add chopped tomatoes, avocado, black beans, corn, sliced green onions, cheese, and cilantro. Cut the chicken into bite-size pieces and add to the salad. Serve it in individual bowls and pour 2-3 tablespoons of the dressing into each bowl. Toss to combine, give it a taste, and add more dressing if needed. Salad Dressing Tip: Always start with half the dressing. The dressing is enough when the salad looks lightly coated and doesn’t drip to the bottom of the bowl.
Serving Suggestions
This healthy chicken taco salad can be served as a light lunch or a full-out Mexican dinner spread. Lunch: Serve it as is, with plenty of dressing on the side for drizzling. Dinner: Serve the salad with a few more Mexican sides such as chips, salsa, pico de Gallo, guacamole and Mexican rice.
How to Store
Leftover dressed taco chicken salad will keep for up to 1 day in an airtight container in the fridge. Meal Prep Storage: Cook the chicken, and prepare the dressing and salad ingredients as instructed. Store in individual Tupperware or glass containers for up to 4 days. Assemble when ready to enjoy.
Recipe Tips & Notes:
Chicken Marinade: Chicken can be marinated for up to 4 hours. Sometimes I prep the chicken in the afternoon and cook it come dinner time. A great way to get ahead.Spice Level: The chicken is about a medium spice level. This will vary based on the brand of taco seasoning you use.Add a Crunch Factor: Top with crushed tortilla chips or strips for a restaurant-style Mexican salad.
More Mexican Dishes
Look for more recipes in the Mexican & Tex-Mex Recipes collection:
More Salad Recipes
These are all part of the Healthy Salads recipe collection:
📖 Recipe
