Chicken Taco Salad is an excellent easy dinner that is healthy and filling. Are we enjoying this salad because it is healthy, or because it’s delicious? I say both!
Healthy, delicious & no cooking required
For me, the best thing about Chicken Taco Salad is that there is no cooking involved. That’s right! If you have leftover cooked chicken you can put together this easy meal in no time at all.
You might be tempted to use boneless, skinless chicken breast to make Chicken Taco Salad. However, I have a low opinion of boneless, skinless chicken breasts. They have no flavor and many times can be tough. I prefer to use regular cooked chicken and simply remove the skin and bones myself. The result is always tender, better tasting chicken.
I love the salad dressing that goes with this salad. The subtle smoky flavor of the paprika combines beautifully with the garlic and cumin to make a salad dressing with Southwestern flair. To be honest, I always make a double batch of this salad dressing so I have it on hand for tossing on steamed green beans or brussels sprouts. Very delicious!
Use your favorite vegetables
I am giving you a list of vegetables that I like to use in my Chicken Taco Salad, but if you are using leftover chicken, you may want to combine other leftover vegetables that you need to clear out of the fridge. I love pickled jalapeños on this salad as well as roasted poblano peppers, cherry tomatoes, shredded cabbage, jicama, orange slices, or roasted corn.
If you are just too tired of chicken, you can substitute shrimp, steak, salmon or grilled tuna in this salad. Make sure all proteins are cooked ahead of time.
Try Chicken Taco Salad next time you have a full fridge and an empty belly. Easy, healthy and delicious, it is one of my favorite salads!
Chicken Taco Salad is an Easy Dinner Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 Servings 1x
½ cup olive oil
2 tbsp. apple cider vinegar
1 clove garlic, peeled and minced
1 tsp. smoked paprika
1 tsp. onion powder
Pinch ground cumin
Salt to taste
8 oz cooked chicken breast, shredded*
Greens for 2 salads
1 cucumber, peeled and sliced
½ bell pepper, seeded and sliced
1 tomato, diced
2 green onions, chopped
½ ripe avocado, dressed with the juice of ½ lemon
¼ cup Mexican crema or sour cream (60ml)
Your favorite salsa
1 oz. tortilla chips or strips (28g)
1 oz crumbled queso fresco or shredded cheddar cheese (28g)
Fresh cilantro for garnish
Lime wedges for garnish
To make the dressing, add the olive oil, apple cider vinegar, garlic, smoked paprika, onion powder, cumin and salt to a small mixing bowl. Whisk well and set aside.
To make the salad, place the cooked chicken in a medium sized mixing bowl. Pour half of the dressing over the chicken and toss to combine well. Set aside.
Place the salad greens on a serving plate or salad bowl. Arrange the cucumber, bell pepper, tomato, green onions, radishes, and avocado on the platter. Place the chicken in the center of the salad. Fill the avocado with the Mexican crema and a little of the salsa.
Garnish with the tortilla strips, queso fresco, fresh cilantro and lime wedges. Top with the remaining dressing right before serving.
*For best flavor, avoid using boneless, skinless chicken breast
Keywords: Chicken taco salad
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