Enjoy more fresh and fun salad recipes like Dorito Taco Salad, Chicken Caesar Pasta Salad and Easy Broccoli Salad. As some of you know, I am not a big salad eater. But I’m going to be honest…I could eat this Chicken Taco Salad every single day of my life and never get tired of it. It’s light, fresh, cheesy, a little spicy, and loaded with all of your favorite taco toppings. I mean, what’s not to love?! This taco salad recipe works well as a lunch, dinner, or double it up to serve at a potluck. I never get tired of it! So far, everyone I’ve served it to has always asked for seconds (even if they’re full after their first plate).
Why we love this Chicken Taco Salad:
Versatile: The great thing about salads is that they are super customizable. You can add or subtract anything you want. It’s all up to you and your taste buds! Filling: The chicken in this salad combined with all of the fresh veggies keeps you nice and full. You can always toss in some black beans for even more protein. Flavorful: The chicken is cooked in chicken broth and taco seasoning to really seal the deal on that bold, savory flavor.
Chicken Taco Salad Ingredients Needed:
Chicken Broth: I use low sodium chicken broth so it’s not overly salty. Chicken Breasts: I use boneless and skinless chicken breasts since that’s usually what I have around, but feel free to use boneless, skinless chicken thighs if that’s what you have. Taco Seasoning: I like to use a low sodium taco seasoning as well so that I can control the amount of salt going into my salad. You can always add more to taste but you can’t take any out! Lettuce: I always recommend giving your lettuce a little rinse with water before using it, just in case there’s any residue. Chips: Tortilla chips (any brand works) gives the whole salad the most satisfying crunch ever. Choose your favorite brand or swap them out for Doritos! Cheese: Shredded cheddar cheese is my personal favorite but you can feel free to use really any cheese you like best. Veggies: I like to dress my taco salad up with all kinds of veggies! Corn, avocado slices, red onions and red bell peppers are the best. Salsa: Use any brand you like best or my favorite Homemade Salsa recipe!
How to make Chicken Taco Salad
Making the chicken for this taco salad takes just a few minutes! For more details about ingredients and instructions, scroll on down to the recipe card. Chelsea says, “This salad is unbelievably amazing! We’re obsessed! Thanks for sharing!”
Cook the chicken. Add chicken broth, chicken, and taco seasoning to a skillet over medium-high heat. Bring to a simmer then reduce the heat to low. Cover and cook for about 15-20 minutes until fully cooked. Let the chicken rest at room temperature for just about 5-10 minutes. You can slice it or shred it with two forks. Add the lettuce to a bowl then top with the cooked chicken and whatever other toppings you desire.
Chicken Taco Salad Variations and Substitutions
Lettuce: I love the crunch of iceberg lettuce, but romaine or green leaf would work as well. Feel free to also throw in some spinach or chopped kale too! Dressing: I’m not a huge fan of salad dressings so I usually douse my chicken taco salad in some Homemade Salsa or Mango Salsa. I’ve also even used store-bought Catalina dressing before! Cheddar Cheese: Cheddar is a classic but you can mix it up and use any other cheese, if preferred. Try Cojitta, feta, a Mexican cheese blend, you name it. Tortilla Strips: I found some Sante Fe-style tortilla strips that are delicious (and ultra crunchy), but regular tortilla chips work as well. You can also use Doritos, nacho chips, or even mild-flavored Takis.
How to store Chicken Taco Salad
Once it’s totally assembled, this taco salad with chicken is best served immediately or within a few hours. However, you can certainly prepare elements of it ahead of time! Here’s how:
Make your chicken ahead of time and store it in the fridge for 3-4 days or in the freezer for 2-3 months. If it’s frozen, thaw it in the fridge overnight so it’s ready to go when you want to assemble your salad. You can heat it up but I usually prefer cold meat on salad anyway. Shred your cheese in advance or keep a bag of pre-shredded cheese on hand. Chop your lettuce in advance and store it in a large container or ziploc baggie with some paper towels to prevent it from getting soggy. The lettuce will start to get brown after a day or two so I recommend doing little bits at a time. Chop your tomatoes and any other toppings you like to store in containers in the fridge. That way you can just pull out all your options and assemble whenever!
Serving suggestions:
Fill out your meal by serving this taco salad next to my Fajita Turkey Burgers, Classic Tacos, or Chicken Fajitas!
More Taco Recipes You’ll Love!
Crockpot Chicken Taco Soup — so comforting on a cold day! Taco Dip — easy to prep ahead. Taco Pizza — the best mash up! Taco Lasagna — a family favorite dinner
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