Save to Pinterest The first time I made this taco chicken salad, my roommate walked in and asked if I'd ordered takeout from the Mexican place down the street. That crispy, seasoned chicken smelled exactly like their street tacos, but here it was sitting on top of this massive, colorful salad bowl. I remember feeling ridiculously proud as I crushed the taco shells over everything, that satisfying crunch sound filling the kitchen.
Last summer my sister was recovering from surgery and needed something that felt like comfort food but would actually help her heal. This salad became our three times a week staple. I'd prep everything in the morning, so by dinner I just had to slice the warm chicken and watch her face light up when those taco shells hit the bowl.
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Ingredients
- Chicken breasts: Boneless and skinless cooks evenly and slices beautifully over the salad
- Taco seasoning: The flavor backbone, just check labels if you need it gluten free
- Romaine lettuce: Stays crisp longer than other greens and holds up to the dressing
- Black beans: Rinse them really well so they don't turn your dressing gray
- Corn: Fresh off the cob is best but canned works in a pinch
- Cheddar cheese: Sharp cheddar gives you more flavor with less cheese
- Avocado: Wait to dice it until right before serving so it doesn't brown
- Taco shells: Crushing them by hand gives you the perfect mix of sizes
- Sour cream: Full fat makes the dressing creamy without needing much else
- Lime juice: Fresh squeezed makes a huge difference here
- Hot sauce: Optional if you like heat, but start with just a little
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Instructions
- Season and cook the chicken:
- Rub the chicken with olive oil and taco seasoning until it's evenly coated. Cook in a hot skillet for about 7 minutes per side until the chicken is cooked through. Let it rest for 5 minutes so the juices redistribute, then slice it thinly against the grain.
- Make the dressing:
- Whisk together sour cream, mayonnaise, lime juice, cumin, and hot sauce until completely smooth. Taste and add salt and pepper as needed, remembering the cheese and chicken are already salty.
- Build the salad base:
- In your largest bowl, toss together the chopped romaine, cherry tomatoes, black beans, corn, sliced green onions, and diced avocado. Use salad hands or two large spoons to mix gently so you don't bruise the avocado.
- Assemble and serve:
- Arrange the warm sliced chicken over the top of the salad, then sprinkle with shredded cheddar cheese. Serve the dressing on the side and let everyone crush the taco shells over their own portions right before eating.
Save to Pinterest This salad saved me during that chaotic month when we were moving apartments. Everything was in boxes, but I could still throw together something that felt like a real meal. My three year old even ate it, though she picked out all the beans and lined them up on the table in descending size order.
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Make It Yours
I've learned that swapping Greek yogurt for sour cream works perfectly if you want something lighter. The dressing stays creamy but feels a little less indulgent. If you're feeding people who don't do dairy, a lime vinaigrette with cumin and a touch of honey is just as good.
Protein Options
Ground beef seasoned with taco seasoning makes this feel even more like traditional taco night. Sometimes I use leftover grilled steak sliced thin, and honestly that might be my favorite version. Shrimp works beautifully too, just cook them quickly in butter with some garlic and cumin.
Perfecting the Crunch
The genius move here is crushing your own taco shells instead of using croutons. I put them in a ziplock bag and let my kids whack them with a rolling pin, which they absolutely love doing. You want a mix of sizes from tiny crumbs to bigger shards that give you that real taco shell experience.
- Bake extra taco shells at 350 degrees for 5 minutes if they seem stale
- Store the crushed shells separately and they'll stay crisp for days
- If you're meal prepping, pack the shells in a small container or bag
Save to Pinterest This is the salad that actually makes you excited to eat vegetables, and I say that as someone who usually tolerates salads rather than enjoys them.
Recipe Questions & Answers
- → Can I make the chicken ahead of time?
Absolutely! Cook and season the chicken up to 2 days in advance. Store sliced in the refrigerator and reheat gently before assembling, or serve cold over the salad.
- → How do I keep the taco shells crunchy?
Crush the taco shells right before serving to maintain maximum crispness. If preparing ahead, store crushed shells separately in an airtight container and add just before eating.
- → What can I substitute for the dressing ingredients?
Replace sour cream with plain Greek yogurt for extra protein. Use Greek yogurt in place of mayonnaise for a lighter version. Add more lime juice if you prefer a tangier finish.
- → Is this suitable for meal prep?
Yes! Store components separately: dressing in a jar, chopped vegetables in one container, chicken in another. Assemble when ready to eat to maintain texture and freshness.
- → How can I add more protein?
Add a cup of cooked quinoa or brown rice to the salad base. You could also increase the chicken portion or add a hard-boiled egg for extra protein variety.
- → What toppings work well with this salad?
Sliced jalapeños, fresh cilantro, pickled red onions, or diced bell peppers all complement the Tex-Mex flavors. A dollop of guacamole or pico de gallo makes excellent additions too.
