Crunchy Taco Chicken Salad (Print View)

Vibrant Tex-Mex salad featuring seasoned taco chicken, crisp lettuce, beans, cheese, and crunchy taco shell pieces. Ready in 35 minutes.

# Components:

→ Taco Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 2 teaspoons taco seasoning
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper

→ Salad

06 - 6 cups romaine lettuce, chopped
07 - 1 cup cherry tomatoes, halved
08 - 1 cup canned black beans, rinsed and drained
09 - 1 cup corn kernels
10 - 1 cup shredded cheddar cheese
11 - 2 green onions, sliced
12 - 1 avocado, diced
13 - 1 cup crushed taco shells

→ Dressing

14 - ½ cup sour cream
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon fresh lime juice
17 - 1 teaspoon hot sauce
18 - ½ teaspoon ground cumin
19 - Salt and pepper to taste

# Directions:

01 - Pat chicken breasts dry with paper towels. Rub evenly with olive oil, taco seasoning, salt, and black pepper on both sides.
02 - Heat a skillet over medium heat. Cook seasoned chicken breasts for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing thinly.
03 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, and ground cumin until smooth. Season with salt and pepper to taste.
04 - In a large salad bowl, combine chopped romaine lettuce, cherry tomatoes, black beans, corn kernels, green onions, and diced avocado. Toss gently to combine.
05 - Arrange sliced taco chicken evenly over the salad mixture. Sprinkle shredded cheddar cheese across the entire surface.
06 - Drizzle dressing over the salad and toss lightly to coat, or serve dressing on the side. Top with crushed taco shells immediately before serving to maintain crunchiness.

# Expert Advice:

01 -
  • Every bite delivers texture contrast, from creamy avocado to crispy shell shards that stay crunchy if you add them last.
  • It uses simple pantry staples and comes together in half an hour, making weeknight cooking feel less like a chore.
  • The lime-spiked dressing brightens everything without overpowering the smoky taco-spiced chicken.
  • You can prep components ahead and assemble when hunger strikes, which saved me more than once during chaotic weeks.
02 -
  • Add the crushed taco shells at the absolute last second or they'll absorb moisture and lose that satisfying crunch that makes this salad special.
  • Resting the chicken after cooking isn't optional, cutting it too soon releases all the juice and leaves you with dry meat and a puddle on the board.
  • Rinse canned beans and corn thoroughly, the liquid they're packed in can taste metallic and overwhelm the fresh flavors.
  • If making this ahead, keep all components separate and assemble just before serving to maintain textures.
03 -
  • If your chicken breasts are thick and uneven, pound them to an even thickness so they cook at the same rate and stay juicy throughout.
  • Toast the taco shells lightly in the oven before crushing them for an even deeper crunch and richer corn flavor.
  • Make a double batch of the dressing, it keeps for a week and works on other salads, grain bowls, or as a dip for veggies.
  • Taste the salad before adding all the dressing, you might prefer it lightly dressed with extra on the side.
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