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This vibrant Tex Mex chicken taco salad is packed with flavor, color, and fresh ingredients, all drizzled with a creamy cilantro ranch dressing. This salad can be prepped ahead and used for meal prep lunches throughout the week, or served as a filling family dinner.
I originally posted this recipe in 2017, and have updated it with new images and more tips for success (adding in the air fryer instructions for the chicken!).
Flavor Packed Chicken Taco Salad
Here’s why you will absolutely love this salad recipe:
- Bold Flavors– the chicken is seasoned with a homemade taco seasoning that is packed with big flavors.
- Convenient to make ahead– this makes it a perfect meal prep option for weekly lunches.
- Ease– even though there are several components to the salad, each part comes together with minimal hands on work. Most of the work involved is slicing and chopping which can be prepped ahead of time.
- Texture– the combination of ingredients gives us a smooth and creamy dressing, crunch from the tortilla chips, and crispy bites of lettuce.
- Customizable– switch out proteins (use ground chicken or turkey) or change out the toppings as needed. Keep spice level low or kick it up a bit with some jalapeño. This salad is super easy to change to make it how you want it.
Ingredients Needed
- Chicken Thighs: Grab skinless and boneless to make it easy. Thighs cook up tender and juicy thanks to the dark meat.
- Corn: Adds a hint of sweetness to the salad. I love using fresh corn and giving it a quick sauté in the skillet. You can eat raw corn, but it can be harder to digest. You can also use canned corn, or frozen (but you will need to defrost it according to directions).
- Cheese, Tomatoes, Avocado, Tortilla Chips, Red onion: additional toppings that are common for tacos and taco salads! Each adding its own texture and flavor. These can easily be swapped or customized for taste.
- Lettuce: the base of the salad. I love using green leaf lettuce or romaine. You can swap out to use spinach or kale if you would prefer. If using kale, be sure to massage it first.
How To Make A Chicken Taco salad
Find the complete recipe card below with measurements and full instructions.
- Start by cooking up the chicken. I tend to either cook mine in the skillet or use my air fryer. You can also bake it (like these easy Chicken Thighs!) I find the air fryer is a great hands off option. Drizzle the chicken with avocado oil and sprinkle with the seasoning blend. Then cook for approximately 20 minutes and they’re done. The chicken is juicy and tender.
- While the chicken cooks, prepare the toppings and the Cilantro Lime Ranch salad dressing. For the dressing combine the ingredients into a food processor or blender and pulse until well combined. If you don’t have either pieces of equipment you can whisk things together and finely chop the herbs.
- Assemble the salad by layering the salad greens, cooked chicken, corn, tomatoes, red onion, avocado, and grated cheese. Crush up some tortilla chips to add for a bit of crunch and then drizzle the salad with the dressing.
Meal Prep Tip
Prepare the toppings and dressing ahead of time and store in sealed container in the refrigerator. Chop the lettuce when assembling to ensure it stays nice and crispy. And don’t slice the avocado until you’re ready to serve.
Meal Prep Tip
If you are meal prepping, don’t slice the chicken until the day you will be enjoying the salad. This helps to retain all the juices and keeps it from drying out.
You can serve this salad with Avocado Ranch Dressing or Cilantro Lime Vinaigrette which I use in this Mexican Salad. Or keep things ultra simple and use equal parts salsa and sour cream like I do for my ground beef Taco Salad recipe.
It also pairs beautifully with some flour tortillas or jalapeño cheddar biscuits on the side.
FAQs
Yes. Boneless, skinless chicken breasts work wonderfully, and are a lean option.
Yes! Ensure that you are using grain free tortilla chips as needed, and leave the cheese out of the salad. For the dressing use a dairy free milk and swap the sour cream for a coconut based yogurt.
Yes. The chicken can be cooked according to whichever method works best for you. Additional notes on cooking methods are in the recipe card below.
More Salad REcipes
Chicken Taco Salad
Ingredients
Chicken
- 1½-2 pounds chicken thighs boneless, skinless
- 1 tablespoon avocado oil
- 1¼ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
Cilantro Lime Ranch Dressing
- ½ cup sour cream
- ½ cup mayonnaise
- ¼-½ cup milk use to thin to desired consistency
- ¼ cup fresh cilantro
- 2 tablespoons fresh parsley or 1 tsp dried
- ¼ cup fresh dill or 1 tsp dried
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons lime juice (1 medium lime)
Salad
- 7 ounces fresh green leaf lettuce
- ¼ cup grated cheese Monterey Jack or Cheddar
- 1 avocado sliced
- ¼ cup corn kernels (fresh, defrosted from frozen, or canned)
- ⅓ cup grape tomatoes sliced
- ⅓ cup tortilla chips crushed
Instructions
- Skillet Cooking: Heat the avocado oil in a large skillet over medium heat. Cook for 7-9 minutes stirring the chicken occasionally to ensure all sides are cooked. Internal temperature should reach 165℉/74℃ degrees (although thighs can handle going to 175℉/80℃. Allow the chicken to rest for 5 minutes before slicing.
- Air Fryer: Drizzle the chicken with the avocado oil and add the spices. Stir until the chicken is evenly coated with seasoning. Place in air fryer and cook at 400℉/205℉ for 20 minutes or until chicken reaches 175℉/80℃. Allow the chicken to rest for 5 minutes before slicing.
- Prepare the dressing by combining the ingredients in a high powered blender and pulsing until well combined. Alternatively you can combine in a bowl, finely chop the herbs, and whisk together.
- Assemble the salad by layering the chopped lettuce, the chicken, and all other desired toppings. Drizzle with the dressing and toss together.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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