Chicken Taco Salad

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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.

Prep Time10

Cook Time20

Total Time30

Course: Salad

Cuisine: Tex Mex

Servings:

Author: Serene

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

Special Tools (affiliate links): air fryer (optional-but a favorite way to cook chicken) | food processor | citrus juicer | chefs knife |

Swaps & Customization: This recipe is incredibly forgiving. Feel free to swap out toppings as you like!

Storage: Store salad separate from the dressing for best results. Store in sealed containers in the refrigerator for up to 3 days.

Meal Prep: If making ahead, store prepared toppings separately. Chop the lettuce when assembling to keep it crispy as possible. And slice the chicken when assembling to retain as much juices as possible.

Nutrition