Chicken Taco Salad Recipe

Name: Chicken Taco Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 (15 ounce) can black beans, rinsed and drained; 0.75 cup medium-hot salsa; 0.5 cup chopped fresh cilantro; 1 tablespoon lime juice; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon brown sugar; 0.25 teaspoon cayenne pepper; 1 tablespoon olive oil; 1 pound skinless, boneless chicken breast halves; 4 (7 inch) corn tortillas; 4 cups shredded lettuce; 0.5 cup chopped fresh cilantro; 1 avocado - peeled, pitted, and sliced; 0.25 cup sour cream; 1 lime, cut into wedges

Cook Time: 20 minutes

Ingredients

1 (15 ounce) can black beans, rinsed and drained
cup medium-hot salsa
cup chopped fresh cilantro
1 tablespoon lime juice
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon brown sugar
teaspoon cayenne pepper
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
4 (7 inch) corn tortillas
4 cups shredded lettuce
1 avocado - peeled, pitted, and sliced (optional)
cup sour cream (optional)
1 lime, cut into wedges (optional)

Directions

Step 1: Preheat an outdoor grill to medium-high heat and lightly oil the grate.

Step 2: In a bowl, mix together black beans, salsa, cup cilantro, and lime juice. Set the mixture aside.

Step 3: In a separate bowl, combine chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil. Stir until smooth. Rub this spice mixture over the chicken breasts.

Step 4: Grill the chicken breasts for 10 to 12 minutes per side, or until they are no longer pink in the center and the juices run clear. The internal temperature should reach 165F (74C) when tested with an instant-read thermometer.

Step 5: While the chicken is grilling, place the tortillas on the grill and cook for 3 to 5 minutes, or until they are lightly browned on both sides.

Step 6: Remove the tortillas from the grill, place them on a cutting board, and slice into short strips. Set aside.

Step 7: Slice the grilled chicken into long, thin strips.

Step 8: Place the shredded lettuce in a salad bowl. Top with the sliced chicken, tortilla strips, black bean salsa, remaining cup cilantro, and avocado slices (if using).

Step 9: Serve the salad with a side of sour cream and lime wedges (optional).

Recipe Tip

If you prefer, you can serve the salad in individual tortilla taco bowls for a fun and unique presentation.

Nutrition Facts

Calories: 470
Total Fat: 19g (24% Daily Value)
Saturated Fat: 5g (23% Daily Value)
Cholesterol: 71mg (24% Daily Value)
Sodium: 832mg (36% Daily Value)
Total Carbohydrate: 44g (16% Daily Value)
Dietary Fiber: 16g (57% Daily Value)
Total Sugars: 5g
Protein: 35g (70% Daily Value)
Vitamin C: 18mg (20% Daily Value)
Calcium: 146mg (11% Daily Value)
Iron: 5mg (28% Daily Value)
Potassium: 1215mg (26% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by: MTCHYG

History of Chicken Taco Salad

The Chicken Taco Salad is a modern variation of traditional taco salads, a dish that has roots in American Mexican cuisine. Taco salad became popular in the United States in the 20th century, combining the best elements of a taco with the freshness of a salad. The dish typically consists of seasoned meat, lettuce, tomatoes, cheese, and crunchy tortilla chips or shells. While ground beef is commonly used in classic taco salads, the use of grilled chicken in this version provides a lighter, healthier alternative. The Chicken Taco Salad offers a fresh and flavorful take on a beloved comfort food, reflecting the trend toward healthier, yet satisfying meals in contemporary cuisine.

Regional Variations

While Chicken Taco Salad is a popular dish across the United States, its regional variations depend on the availability of ingredients and local preferences. In Southern California, for example, it might include additional fresh ingredients like avocado, cilantro, and corn, influenced by the area's vibrant Mexican culinary traditions. In the Southwest, the salad may be served with a spicier salsa or chipotle seasoning, reflecting the region's love for bold flavors. Some versions might even feature grilled corn or jalapeos for an extra kick. Whether served in a crispy tortilla bowl or as a simple, light salad, the dish can be adapted to suit various regional tastes and dietary preferences.

How It Differs from Similar Dishes

Chicken Taco Salad stands out from other similar dishes such as the classic taco or taco bowl by incorporating fresh, grilled chicken as the main protein. Traditional tacos often feature ground beef or shredded pork, but chicken offers a leaner alternative with a subtle flavor that complements the spices and toppings. Furthermore, unlike a typical taco that is wrapped in a soft or crunchy tortilla, the Chicken Taco Salad is served in a bowl and may include crispy tortilla strips, giving it an added texture and crunch. The salad base often includes more fresh vegetables, making it a lighter option compared to other heavier, meat-focused taco dishes.

Where It Is Typically Served

Chicken Taco Salad is commonly served in casual dining restaurants, Mexican food eateries, and as a home-cooked dish. It is especially popular in places where tacos and other Mexican-inspired dishes are enjoyed, such as in the United States, particularly in the Southwest, Texas, and California. The dish is also a staple at many backyard barbecues and potlucks, thanks to its versatility and ease of preparation. Some upscale restaurants might even serve it as part of a "healthy" menu option, making it a go-to choice for those looking for a flavorful yet light meal.

Interesting Facts

The Chicken Taco Salad is often seen as a healthier alternative to traditional tacos, thanks to the grilled chicken and the ability to add more fresh vegetables.
The salad's versatility allows it to be customized with a variety of toppings, including cheese, sour cream, avocado, and even beans, making it suitable for different dietary preferences, including vegetarian and gluten-free options.
In some variations, the Chicken Taco Salad is served in a deep-fried tortilla shell bowl, adding a rich crunch and turning it into a more indulgent dish.
The combination of fresh salsa, cilantro, and lime in the salad provides a burst of freshness, balancing the heat of the chili powder and cayenne pepper.

FAQ about Chicken Taco Salad Recipe

Store leftover chicken taco salad in an airtight container in the refrigerator for up to 2 days. To prevent sogginess, store the salad components separately, especially the lettuce, tortilla strips, and any sauces or sour cream. Reheat the chicken before serving if desired.

Yes, you can prepare many components ahead of time. The chicken can be grilled and stored in the refrigerator for up to 2 days. The black bean salsa can be made a day ahead and stored in an airtight container. However, it's best to assemble the salad and add the fresh ingredients like lettuce, tortilla strips, and avocado just before serving to maintain freshness.

Yes, you can use store-bought tortilla chips or pre-made tortilla strips instead of grilling your own tortillas. This can save time and still provide the crunch you need for the salad.

Yes, you can substitute black beans with other beans like pinto, kidney, or even chickpeas, depending on your preference. Keep in mind that this may slightly alter the flavor of the salsa.

If you're not a fan of cilantro, you can substitute it with parsley or basil for a fresh, herbal flavor. You can also omit it entirely if you prefer.

Yes, you can make this salad vegetarian by replacing the grilled chicken with a plant-based protein like grilled tofu, tempeh, or even roasted vegetables. You can also add more beans or a meat substitute of your choice.

Yes, if you prefer a spicier flavor, you can increase the amount of cayenne pepper in the rub, or add some hot sauce or chili flakes to the salsa mixture. Just adjust the seasoning to suit your heat tolerance.

Store the leftover black bean salsa in an airtight container in the refrigerator for up to 3 days. If you find the salsa has become too watery, you can drain off any excess liquid before serving it again.

While it's not ideal to freeze the fully assembled salad due to the fresh ingredients like lettuce and avocado, you can freeze the grilled chicken and black bean salsa separately. When ready to eat, thaw them in the refrigerator overnight and reassemble the salad.

While the recipe doesn't require dressing, you can drizzle the salad with a dressing of your choice. A cilantro lime dressing or a creamy ranch dressing would complement the flavors well.

Comments

Mary A

10/06/2025 01:52:54 PM

Yummy! I subbed tortilla chips for the corn tortillas, and cooked the chicken on a George Foreman grill. I didn't have cilantro, but I did have "Zesty Cilantro Salsa" which worked well. I also added 1 lg. chopped tomato to the bean mixture and served it with chips as a salsa. The flavor of the chicken was great even though I didn't have coriander. I am saving this recipe!

Mother Ann

06/16/2015 04:24:21 AM

The chicken came out delicious! So moist and flavorful. I sliced my chicken breasts in half to make them thinner so they would cook faster. I rubbed the seasoning on quite heavy for lots of flavor and let them sit about 15 minutes. I just got a tortilla shell baker from Pampered Chef so I put my tortilla in that and made bowls to serve it in. Delicious! In addition to the avocado, sour cream and cilantro topping I added shredded Mexican blend cheese and diced tomatoes.

kelcampbell

07/07/2012 05:41:16 AM

We loved this! I did make some changes though. I cut my chicken in half lengtwise in order to have more surface for the rub. I made the rub (omitting the cayenne for my kids) and let them sit for about 10 hours in the fridge. I grilled the chicken, sliced it and served on a bed of romaine topped with black beans, salsa, sour cream, the chicken and a little bit of cheese. The end result was very good, healthy, satisfying fare that even my kids enjoyed (after topping theirs with ranch instead of sour cream!)

Trillian

04/18/2024 04:46:49 PM

I added salt to the dry rub and omitted the sugar. After patting dry the chicken, I added the dry rub first then added the olive oil. I think the spices adhere better that way... I added grilled corn, tomatoes and red onions to the salad, and served it with a homemade cilantro ranch dressing. Thanks for a great recipe!

Molly

06/30/2015 09:18:58 PM

Delicious! My DH and I really enjoyed our dinner tonight. We had this filling salad and sliced cucumbers. There wasn't a need to have anything else with it. I did have one major chance with the recipe. My chicken was already cooked. I had roasted a whole bird and had a lot of meat leftover. I made up the marinade in the morning and smeared it all over the cooked (cold) chicken breast. At dinner time I threw it in a skillet to heat it and then proceeded with the recipe. It was fantastic. To my hubby's plate I added a little shredded cheese and fresh jalapeños. We love hearty dinner salads in the summer time, and MTCHYG, yours didn't disappoint. Thank you for sharing.

toddhob55verizonnet

07/27/2017 10:27:05 PM

I added some grilled corn and red oinion, then topped with more salsa. Black beans with the cilantro was delicious!! Will definitely be made again and again!

Allrecipes Member

07/27/2017 10:27:05 PM

I added some grilled corn and red oinion, then topped with more salsa. Black beans with the cilantro was delicious!! Will definitely be made again and again!

Arlin Crane

04/02/2013 02:18:23 PM

I made this with some left over chicken from Costco one breast anf one thigh and drumstick cut up, added more salsa to the bean mixture, about 1 cup I think, and then layered the beans and then the chicken in Tortilla's covered with cheddar cheese and enchilada sauce. baked in a 350' oven for 30 minutes. Very good! Oh yeah, omit the lettuce!

Monica

06/05/2015 05:02:59 PM

My first review ever on this site. My husband and I absolutely LOVED this! Added some grilled corn in with the salsa, broke the tortillas into pieces, and layered everything on top including some homemade guacamole. Sooo good! Will DEFINITELY make again!

julesclarko

04/30/2013 04:39:06 PM

This recipe was great. My son said it was the best chicken I've ever made. I didn't have all the spices, so just substituted 4 tsp of taco seasoning and added brown sugar to that. The salsa was great. It's a keeper!

Ashley Nicole

06/09/2020 01:32:23 AM

I made these for dinner tonight. I altered the spices used as a rub on the chicken to taste. My family doesn’t like spicy food so I used mostly just cumin, cayenne pepper, and olive oil. I also added a can of corn to the salsa mixture. It was delicious!

Carolyn Harris

08/21/2024 04:31:38 AM

So yummy and comforting 🤤

mike wyatt

10/12/2023 10:52:26 PM

Delicious!

France Cevallos

07/12/2023 02:05:52 AM

I thought this was just ok. While the chicken itself had a lot of seasoning, it could use some salt. I would also leave out the sugar next time, as the sweetness was a little off-putting. The black bean mixture was also quite tasty, but the rest of the salad had no flavor. Even combining everything together wasn’t sufficient in balancing out the lack of flavor. A dressing would have gone a long way to bump the flavor. I also wasn't a fan of the warm tortilla strips on top/

CyanRoe7232

04/30/2022 10:32:38 PM

So good! Just like the restaurant. I did make cheesy string beans, lettuce bell pepper and onions to go in it though, with cheese sauce. For the cheese sauce it was Monterey Jack with milk Tabasco and lime juice. Yummy! 💖

Ashley Nicole

06/09/2020 01:32:23 AM

Pattycakescooks

01/13/2020 11:58:11 PM

Only made the chicken, not the salad. I thought the seasonings yielded very tasty chicken. I also used chicken tenderloins this guaranteeing tasty, moist chicken

Jeanne

09/03/2019 05:32:05 PM

Delicious! It was a big hit! I tried the tortilla shells from the grocery but didn't like them. Next time I will serve it over tortilla corn chips or maybe even blue corn chips.

Cookin'SLP

08/24/2019 06:06:12 PM

We enjoyed this meal, although for our taste, the chicken was a bit bland. Canned kernel corn in the black bean mixture added a nice texture. It was easy to add spice by using hotter salsa.

Claudia Hood Bridenbecker

08/17/2018 02:16:03 AM

This was wonderful! The chicken was fabulous and can stand on its own with any side dish. The salsa and avocado added richness and creaminess, and the lime added a zing to it all. It will now be in our regular rotation of dinners!

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