Chicken Taco Salad

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A delicious taco salad using fresh ingredients and a delicious and easy dressing to go on top!


Chicken Taco Salad on a white plate with dressing in the background.

This is the first year that losing weight isn’t one of my New Year’s resolutions. But only because I am preggo and it is actually ok to gain weight. 🙂  But that doesn’t mean that I still want to try to eat healthy and not gain too much weight this pregnancy. I crave a freshly made salad. And this one sure hit the spot!

Just look at all of those fresh and delicious ingredients that make up this salad. All of my favorites are in the line up. Avocados, leafy green lettuce, corn, roma tomatoes, cilantro, and the chips give it a nice crunch.

Close up photo of the ingredients of chicken taco salad.

Seriously, is your mouth watering  yet?? Because I already want some more of this salad! The flavors all combined in this is to die for. And the dressing is so simple to whisk together. It is only three ingredients and completes the salad perfectly. It moved to the top of my favorite salad list and I will be making it again!


Chicken Taco Salad

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A delicious taco salad using fresh ingredients and a delicious and easy dressing to go on top!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Alyssa Rivers
Servings: 6 Servings


Dressing Ingredients:

Salad Ingredients:

  • 2 Chicken Breasts boneless skinless
  • 2 Tablespoons taco seasoning
  • 2 Tablespoons vegetable oil
  • 1 head Green Leaf Lettuce of lettuce of choice shredded
  • 3 Roma Tomatoes Diced
  • 1/2 cup Grated Pepper Jack Cheese or cheese of choice
  • 1/2 cup whole kernel corn
  • 2 avocados Diced
  • 3 green onions Sliced
  • 1/2 cup Cilantro Leaves
  • Tortilla Chips crushed


  • Prepare the dressing by whisking together the ranch, salsa and cilantro. Set aside.
  • To prepare the chicken, heat the oil on medium high heat. Season each side of the chicken breasts generously with the taco seasoning. Cook the chicken breasts on each side about 4 minutes or until no longer pink. Remove and set aside and cut into cubes.
  • Place the corn into the skillet and cook for a few minutes and remove from heat and set aside.
  • To assemble the salad pile the green leaf lettuce on the bottom. Then pile the chicken, tomatoes, avocado, cheese, green onions, corn, green onions, cilantro leaves and crushed tortillas on top. Drizzle the dressing on the top and serve.


Serves: 6

Calories444kcal (22%)Carbohydrates14g (5%)Protein22g (44%)Fat35g (54%)Saturated Fat10g (50%)Cholesterol66mg (22%)Sodium655mg (27%)Potassium889mg (25%)Fiber6g (24%)Sugar3g (3%)Vitamin A5199IU (104%)Vitamin C21mg (25%)Calcium124mg (12%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Salad
Cuisine American
Keyword chicken taco salad, salad recipes, taco salad
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Delicious salad! Made for my husband and kids tonight and everyone loved it. I will definitely be making this again.

  2. what kinda of ranch and salsa would you recommend can you be a little more specific on that part please =)

  3. I just made this and I think it’s my new favorite salad! I did not add the corn (not a huge corn fan) but it was amazing!!! I’m so glad I found your site!

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