Crunchy Taco Chicken Salad (Print View)

Seasoned taco chicken, crisp greens, beans, cheese, and crunchy shell pieces tossed in a zesty lime dressing.

# Ingredient List:

→ Taco Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 2 teaspoons taco seasoning
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper

→ Salad Base

06 - 6 cups romaine lettuce, chopped
07 - 1 cup cherry tomatoes, halved
08 - 1 cup canned black beans, rinsed and drained
09 - 1 cup corn kernels
10 - 1 cup shredded cheddar cheese
11 - 2 green onions, sliced
12 - 1 avocado, diced
13 - 1 cup crushed taco shells

→ Cilantro Lime Dressing

14 - ½ cup sour cream
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon fresh lime juice
17 - 1 teaspoon hot sauce
18 - ½ teaspoon ground cumin
19 - Salt and pepper to taste

# Directions:

01 - Pat chicken breasts dry with paper towels. Rub evenly with olive oil, taco seasoning, salt, and pepper on all sides.
02 - Heat a skillet over medium heat. Cook seasoned chicken 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest 5 minutes before slicing thinly.
03 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, and cumin until smooth. Season with salt and pepper to taste.
04 - In a large salad bowl, combine chopped romaine lettuce, halved cherry tomatoes, drained black beans, corn kernels, sliced green onions, and diced avocado. Toss gently to combine.
05 - Arrange sliced taco chicken over the prepared salad base.
06 - Sprinkle shredded cheddar cheese evenly over the salad. Drizzle with prepared dressing and toss lightly, or serve dressing on the side for individual preference.
07 - Top with crushed taco shells immediately before serving to maintain maximum crunch and texture contrast.

# Expert Tips:

01 -
  • Every bite has texture, from creamy avocado to crispy taco shell shards that stay crunchy if you add them last.
  • It feels indulgent but sneaks in plenty of vegetables and protein without any guilt.
  • You can prep everything ahead and toss it together in under five minutes when hunger strikes.
  • The tangy lime dressing tastes like restaurant quality but takes one bowl and a whisk.
02 -
  • Do not add the crushed taco shells until the very last second or they will absorb moisture and lose their crunch entirely.
  • Resting the chicken after cooking is not optional, cutting it too soon releases all the juices onto the cutting board instead of into your salad.
  • If your avocado is rock hard, leave it out rather than serving flavorless green chunks that ruin the creamy contrast.
03 -
  • Crush the taco shells inside a sealed ziplock bag with a rolling pin or your hands for easy cleanup and perfectly sized pieces.
  • Season the chicken generously, it is the star and needs bold flavor to stand up to all the fresh vegetables and creamy dressing.
  • Use rotisserie chicken if you are short on time, just toss it with a little taco seasoning and warm it gently in a skillet.
  • Taste your dressing before adding it to the salad, adjusting lime, salt, or hot sauce so it matches your mood and the crowd you are feeding.
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