Save to Pinterest Enjoy a vibrant and satisfying Tex-Mex meal with this Crunchy Taco Chicken Salad. Featuring perfectly seasoned taco chicken, crisp romaine lettuce, and hearty beans, this salad is balanced with the irresistible crunch of taco shell pieces. It is an easy and delicious main dish that can be prepared in just 35 minutes.
Save to Pinterest This salad is a fantastic option for anyone seeking a wholesome lunch or dinner that does not compromise on flavor. With creamy avocado and sharp cheddar cheese, every bite is a delightful combination of textures and classic southwestern tastes.
Ingredients
- For the Taco Chicken
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons taco seasoning (ensure gluten-free if needed)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Salad
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
- 1 avocado, diced
- 1 cup crushed taco shells (about 3–4 shells, gluten-free if required)
- For the Dressing
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- ½ teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Prepare the chicken
- Pat chicken breasts dry and rub with olive oil, taco seasoning, salt, and pepper.
- Cook the chicken
- Heat a skillet over medium heat. Cook chicken 6–7 minutes per side, or until cooked through and juices run clear. Let rest 5 minutes, then slice thinly.
- Whisk the dressing
- In a small bowl, whisk together all dressing ingredients until smooth. Adjust seasoning to taste.
- Combine salad components
- In a large salad bowl, combine lettuce, cherry tomatoes, black beans, corn, green onions, and avocado. Toss gently.
- Assemble
- Arrange sliced taco chicken over the salad. Sprinkle evenly with shredded cheese.
- Dress the salad
- Drizzle with dressing and toss lightly, or serve dressing on the side.
- Final touch
- Top with crushed taco shells just before serving to retain crunch.
Zusatztipps für die Zubereitung
To ensure your chicken is flavorful and moist, always pat the breasts dry before applying the oil and taco seasoning. Allowing the chicken to rest for 5 minutes after cooking is essential for keeping the juices inside before you slice it thinly for the salad bowl.
Varianten und Anpassungen
For those who prefer more heat, try adding sliced jalapeños or a spicier hot sauce to the dressing. You can also swap the black beans for pinto beans. To make this recipe strictly gluten-free, be sure to use certified gluten-free taco shells and seasoning packets.
Serviervorschläge
For a lighter version of this dish, you can use Greek yogurt instead of sour cream in the dressing. To ensure the best experience, add the crushed taco shells at the very last second so they maintain their signature crunch against the creamy avocado and lime dressing.
Save to Pinterest This Crunchy Taco Chicken Salad provides 460 calories and 31g of protein per serving, making it a balanced meal for any Tex-Mex enthusiast. Serve immediately to enjoy the contrast between the warm chicken and crisp, cool vegetables.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes, you can prep most components ahead. Cook and slice the chicken, chop vegetables, and make the dressing up to 24 hours before. Toss everything together just before serving and add crushed taco shells at the last minute to maintain their crunch.
- → How do I keep the taco shells crispy?
Add crushed taco shells immediately before serving. If you prefer to dress the salad ahead, keep the shells separate and sprinkle them on individual portions as you serve to preserve their texture.
- → What can I substitute for sour cream in the dressing?
Greek yogurt works wonderfully as a lighter alternative and provides a similar tangy flavor. Mexican crema or even avocado-based dressings also complement the Tex-Mex flavors beautifully.
- → How do I make this gluten-free?
Use certified gluten-free taco shells and gluten-free taco seasoning. Check all ingredient labels, especially for mayonnaise and pre-mixed seasonings, as some contain hidden gluten sources.
- → Can I grill the chicken instead of pan-searing?
Absolutely. Grill the seasoned chicken breasts over medium-high heat for 6–7 minutes per side until fully cooked. This adds a smoky flavor that enhances the Tex-Mex profile beautifully.
- → What sides pair well with this salad?
Serve alongside cilantro-lime rice, black bean soup, or fresh pico de gallo. Cornbread or warm flour tortillas are also excellent companions for a more substantial meal.