Crunchy Chicken Taco Salad
A colorful, satisfying salad loaded with seasoned chicken, crisp lettuce, crunchy tortilla strips, black beans, corn, cheese, and a creamy taco-inspired dressing. It’s an easy meal that comes together quickly and is perfect for lunch or a light dinner.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Salad
- 6 cups chopped romaine or iceberg lettuce
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained
- 1 cup cherry tomatoes, halved
- ½ cup shredded cheddar cheese
- ½ cup diced red onion
- ½ cup diced avocado
- 1 cup crunchy tortilla strips or crushed tortilla chips
- ¼ cup chopped fresh cilantro
- 1 jalapeño, finely sliced, optional
Creamy Taco Dressing
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon taco seasoning
- 1 tablespoon salsa
- 1–2 tablespoons water, as needed
- Salt and pepper, to taste
Instructions
1. Season the Chicken
Pat the chicken dry. Rub it with olive oil, then coat both sides with chili powder, cumin, paprika, garlic powder, salt, and pepper.
2. Cook the Chicken
Heat a skillet over medium heat. Cook the chicken for about 5–7 minutes per side, depending on thickness, until cooked through and the internal temperature reaches 165°F (74°C).
Transfer to a plate and let it rest for about 5 minutes. Slice or chop into bite-sized pieces.
3. Make the Dressing
Whisk together the sour cream, mayonnaise, lime juice, taco seasoning, and salsa. Add a little water until you reach your preferred consistency. Taste and adjust the seasoning.
4. Build the Salad
Place the chopped lettuce in a large bowl. Add the black beans, corn, tomatoes, red onion, avocado, cheddar cheese, cilantro, and sliced chicken.
5. Add the Crunch
Drizzle with the taco dressing and gently toss everything together.
Add the tortilla strips or crushed tortilla chips right before serving so they stay crisp.
6. Serve
Finish with extra cheese, cilantro, lime wedges, or sliced jalapeño if desired.
Tips
- Keep the tortilla strips separate until serving for maximum crunch.
- Rotisserie chicken can be used instead of cooking chicken from scratch.
- Add diced bell peppers or cucumber for extra freshness.
- For a spicier salad, add extra jalapeño or a little hot salsa.
- The dressing can be made ahead and refrigerated for up to several days.
