Chicken Taco Salad

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

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Alyssa Rivers
Servings 6 Servings

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

Course Salad
Cuisine American
Keyword chicken taco salad, salad recipes, taco salad

Ingredients

Dressing Ingredients:

  • 3/4 cups Ranch Dressing
  • 1/4 cup Salsa
  • 3 Tablespoons Cilantro finely minced

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

Instructions

  1. Prepare the dressing by whisking together the ranch, salsa and cilantro. Set aside.
  2. 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.
  3. Place the corn into the skillet and cook for a few minutes and remove from heat and set aside.
  4. 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.
Nutrition Facts
Chicken Taco Salad
Amount Per Serving
Calories 444 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 10g50%
Cholesterol 66mg22%
Sodium 655mg27%
Potassium 889mg25%
Carbohydrates 14g5%
Fiber 6g24%
Sugar 3g3%
Protein 22g44%
Vitamin A 5199IU104%
Vitamin C 21mg25%
Calcium 124mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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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Categories
Chicken

Comments

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  1. 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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