This Chicken Taco Dinner Salad is a fresh and flavorful twist on classic taco night. With juicy chicken, crunchy lettuce, and all your favorite taco toppings, it’s a perfect weeknight meal that’s both healthy and satisfying. Let’s dive into this delicious and easy-to-make salad!

Why You’ll Love This Chicken Taco Dinner Salad

• Healthy and Nutritious: Packed with lean protein, fresh vegetables, and healthy fats.
• Quick and Easy: Simple preparation with minimal cooking required.
• Customizable: Add your favorite taco toppings and dressings to make it your own.
• Perfect for Leftovers: Great way to use up leftover chicken or rotisserie chicken.

Ingredients For Chicken Taco Dinner Salad

• Chicken:
  • 1 pound boneless chicken breasts (or about 3 cups chopped from a Rotisserie chicken)
  • 1 packet taco seasoning
• Salad:
  • Chopped iceberg and romaine lettuce
  • Grape tomatoes, cut in half
  • Diced avocado tossed in lime juice
  • Shredded sharp cheddar cheese
  • Chopped red onion
  • Oil & vinegar or ranch dressing
  • Sour cream
  • Tortilla chips

How to Make Chicken Taco Dinner Salad

Preparing the Chicken

1. Cook the Chicken: Preheat your oven to 375°F (190°C) if baking. Season the chicken breasts with salt and pepper. Bake or grill the chicken breasts until cooked through (internal temperature should be 165°F or 74°C). Set them on a cutting board and let cool for 5-10 minutes.
2. Chop and Season: Chop the cooled chicken into bite-sized pieces. Add the chicken to a large frying pan over medium heat. Sprinkle with the taco seasoning packet and add water according to the package directions. Stir and cook until the chicken is well coated and heated through.

Assembling the Salad

1. Prepare the Vegetables: While the chicken is cooking, prepare the salad ingredients. Chop the iceberg and romaine lettuce, halve the grape tomatoes, dice the avocado and toss it in lime juice to prevent browning, shred the cheddar cheese, and chop the red onion.
2. Build the Salad: In large salad bowls, create a bed of chopped lettuce. Top with the cooked chicken, grape tomatoes, diced avocado, shredded cheddar cheese, and chopped red onion.
3. Add Dressing and Toppings: Drizzle your favorite dressing (oil & vinegar or ranch) over the salad. Add a dollop of sour cream and a handful of crushed tortilla chips for crunch.

Serving

1. Serve Immediately: Serve the Chicken Taco Dinner Salad immediately while the chicken is still warm. Enjoy the blend of fresh, crunchy, and savory flavors.

Chicken Taco Dinner Salad

Variations

• Vegetarian Option: Substitute the chicken with black beans or grilled vegetables.
• Spicy Kick: Add sliced jalapeños or a sprinkle of cayenne pepper for extra heat.
• Different Cheese: Try using crumbled queso fresco or Monterey Jack cheese.
• Homemade Dressing: Make a creamy cilantro lime dressing for an extra burst of flavor.

Equipment

• Baking sheet or grill
• Large frying pan
• Cutting board and knife
• Salad bowls

Storage

• Refrigerator: Store any leftover salad components in separate airtight containers in the refrigerator for up to 2 days.
• Reheating: If you have leftover chicken, reheat it in the microwave or on the stovetop before adding to the salad.

What to Serve with Chicken Taco Dinner Salad

• Side of Rice: Serve with a side of Mexican rice or quinoa for a more filling meal.
• Soup: A light soup, like tortilla soup, pairs well with this salad.
• Fresh Fruit: A fruit salad or sliced fresh fruit can add a sweet contrast to the savory salad.

Tips

• Even Cooking: Make sure to cook the chicken evenly to avoid dry or undercooked pieces.
• Chopping: Cut the salad ingredients into similar-sized pieces for even distribution and easier eating.
• Avocado: Toss the avocado in lime juice to prevent browning and add a fresh, zesty flavor.

Chicken Taco Dinner Salad

FAQ

Can I use pre-cooked chicken for this recipe?

Yes, rotisserie chicken or any leftover cooked chicken works great. Just chop and heat it with the taco seasoning.

What if I don’t have taco seasoning?

You can make your own by mixing chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne pepper.

Can I make this salad ahead of time?

You can prepare the salad ingredients and cook the chicken ahead of time, but assemble the salad just before serving to keep it fresh and crisp.

Yield: 4

Chicken Taco Dinner Salad

Print

This Chicken Taco Dinner Salad is a fantastic meal for busy weeknights or casual gatherings. It's quick, customizable, and packed with delicious flavors that everyone will love. Enjoy!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• Chicken:
• 1 pound boneless chicken breasts (or about 3 cups chopped from a Rotisserie chicken)
• 1 packet taco seasoning
• Salad:
• Chopped iceberg and romaine lettuce
• Grape tomatoes, cut in half
• Diced avocado tossed in lime juice
• Shredded sharp cheddar cheese
• Chopped red onion
• Oil & vinegar or ranch dressing
• Sour cream
• Tortilla chips

Instructions

Cook the Chicken: Preheat your oven to 375°F (190°C) if baking. Season the chicken breasts with salt and pepper. Bake or grill the chicken breasts until cooked through (internal temperature should be 165°F or 74°C). Set them on a cutting board and let cool for 5-10 minutes.

Chop and Season: Chop the cooled chicken into bite-sized pieces. Add the chicken to a large frying pan over medium heat. Sprinkle with the taco seasoning packet and add water according to the package directions. Stir and cook until the chicken is well coated and heated through.

Prepare the Vegetables: While the chicken is cooking, prepare the salad ingredients. Chop the iceberg and romaine lettuce, halve the grape tomatoes, dice the avocado and toss it in lime juice to prevent browning, shred the cheddar cheese, and chop the red onion.

Build the Salad: In large salad bowls, create a bed of chopped lettuce. Top with the cooked chicken, grape tomatoes, diced avocado, shredded cheddar cheese, and chopped red onion.

Add Dressing and Toppings: Drizzle your favorite dressing (oil & vinegar or ranch) over the salad. Add a dollop of sour cream and a handful of crushed tortilla chips for crunch.

Serve Immediately: Serve the Chicken Taco Dinner Salad immediately while the chicken is still warm. Enjoy the blend of fresh, crunchy, and savory flavors.

Notes

Approximate Nutrition Information (Per Serving)

• Calories: 450
• Total Fat: 25g
• Saturated Fat: 7g
• Cholesterol: 120mg
• Sodium: 950mg
• Total Carbohydrates: 25g
• Dietary Fiber: 7g
• Sugars: 6g
• Protein: 30g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest