Ingredients
For the chicken
- 1½ lb (680 g) boneless, skinless chicken breast
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lime juice
For the salad
- 6 cups chopped romaine or iceberg lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned corn, drained
- 1 cup black beans, rinsed and drained
- 1 large avocado, diced
- ½ cup cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- ½ cup shredded cheddar or Mexican cheese
- 1 cup crispy tortilla strips or lightly crushed tortilla chips
Creamy taco dressing
- ½ cup mayonnaise
- ½ cup plain Greek yogurt or sour cream
- ¼ cup salsa
- 1–2 tbsp lime juice
- 1 tsp taco seasoning
- ½ tsp garlic powder
- 1 tbsp chopped cilantro
- Salt and pepper, to taste
Instructions
- Season the chicken: Mix chili powder, cumin, paprika, garlic powder, onion powder, salt and pepper.
- Rub the chicken with olive oil, seasoning and lime juice.
- Cook in a skillet over medium heat for about 5–7 minutes per side, depending on thickness, until fully cooked. Chicken should reach 165°F/74°C internally.
- Let the chicken rest for 5 minutes, then cut into bite-size pieces.
- Make the dressing: Whisk mayonnaise, Greek yogurt/sour cream, salsa, lime juice, taco seasoning, garlic powder and cilantro until smooth.
- In a large bowl, combine lettuce, tomatoes, corn, black beans, cucumber, red onion and cilantro.
- Add the avocado and cooked chicken.
- Pour over the creamy dressing and gently toss.
- Add shredded cheese.
- Add the tortilla strips last so they stay crunchy. Similar taco-salad recipes recommend adding the crunchy tortilla topping immediately before serving.
- Garnish with extra cilantro and a squeeze of fresh lime.
Nut & Allergen Information
- Peanuts: Not required.
- Tree nuts: Not required.
- Dairy: Cheese and sour cream/Greek yogurt contain dairy.
- Egg: Mayonnaise usually contains egg.
- Wheat/gluten: Tortilla strips/chips may contain wheat depending on the product.
- Soy: Some packaged tortilla chips, dressings or seasonings may contain soy.
- Sesame: Check packaged tortilla chips/toppings if you have a sesame allergy.
- For a nut-free version, use ingredients labeled for your allergy needs and avoid any nut-containing toppings.
Approximate Nutrition
For 6 servings:
- Calories: ~430–500 per serving
- Protein: ~30–35 g
- Carbohydrates: ~30–35 g
- Fat: ~20–25 g
- Fiber: ~7–9 g
Nutrition varies significantly depending on the mayonnaise, cheese and amount of tortilla chips used.
Q&A
Q: Can I use rotisserie chicken?
Yes. About 3 cups chopped rotisserie chicken works well and makes this much faster.
Q: Can I make it ahead of time?
Yes, but keep the dressing, avocado and tortilla strips separate until serving so the salad doesn’t become soggy.
Q: Can I make it without mayonnaise?
Yes. Use Greek yogurt or sour cream as the main dressing base.
Q: Can I make it spicy?
Add diced jalapeño, hot salsa or a little extra chili powder.
Q: How long does it last?
Store the undressed salad and dressing separately in the refrigerator. Use cooked chicken within 3–4 days when properly refrigerated.
Q: Can I make it vegetarian?
Yes—leave out the chicken and add extra black beans, corn and avocado.