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Chicken Taco Salad Recipe

Chicken Taco Salad Recipe

Discover an easy and flavorful chicken taco salad recipe packed with fresh veggies, tender chicken, and zesty toppings—perfect for a quick lunch or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Appetizer, Main Course, Salad
Cuisine: American
Ingredients Method

Ingredients
  

For the chicken:
  • 2 teaspoons olive oil
  • 1 small onion diced
  • 2 cloves garlic chopped
  • 1 pound ground chicken
  • 2 tablespoons taco seasoning
For the salad:
  • 3 heads baby romaine lettuce thinly shredded
  • 1 cup cherry tomatoes halved or quartered
  • ½ cup grated cheddar cheese or sub cojita
  • 2 ears of corn shucked and corn kernels sliced off the cob
  • 2 ripe avocados pitted, peeled and diced
  • 3 scallions sliced
  • Fresh cilantro leaves
  • A few tablespoons chopped or sliced red onion
  • 1 cup canned black beans rinsed and drained
For the cilantro vinaigrette:
  • 1 shallot roughly chopped
  • 1 cup tightly packed fresh cilantro leaves stems removed
  • 1 clove garlic
  • ½ teaspoon red pepper flakes
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon kosher salt plus more as needed
  • Freshly cracked black pepper

Method
 

  1. To make the vinaigrette: add all ingredients for vinaigrette to a food processor and process until well combined.
  2. To make the chicken: heat the olive oil in a medium skillet over medium-high heat. Add the onions and sauté for 5 minutes, or until they are soft. Add the garlic and sauté for 30 seconds more. Add the ground chicken and cook for 6 to 7 minutes, until fully cooked. Finally, add the taco seasoning and ¼ cup water, or as needed, and reduce the heat to low. Simmer the mixture for 5 minutes while you assemble the salad.
  3. To make the salad: to assemble this salad in one large serving bowl, layer half of the lettuce on the bottom of the bowl followed by half of all of the other toppings. Add the second layer of lettuce on top and finish with the remaining toppings. Top with the cooked ground chicken and toss the salad together or drizzle salad with a few tablespoons of the vinaigrette. Add more vinaigrette as needed and serve immediately. Serves 4-6.