Crunchy Taco Chicken Salad (Printable)

Vibrant Tex-Mex salad featuring seasoned taco chicken, crisp lettuce, beans, cheese, and crunchy taco shell pieces for a satisfying main dish.

# What You'll Need:

→ 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 Base

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, fresh or canned
10 - 1 cup shredded cheddar cheese
11 - 2 green onions, sliced
12 - 1 avocado, diced
13 - 1 cup crushed taco shells

→ Lime Crema 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 black pepper to taste

# Method:

01 - Pat chicken breasts dry with paper towels. Rub evenly with olive oil, taco seasoning, salt, and pepper on both sides.
02 - Heat a skillet over medium heat. Place seasoned chicken breasts in the pan and cook 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Allow chicken to rest for 5 minutes, then slice thinly.
03 - In a small mixing bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, and cumin until smooth and well combined. Season with salt and pepper to taste.
04 - In a large salad bowl, combine chopped romaine lettuce, halved cherry tomatoes, drained black beans, corn kernels, sliced green onions, and diced avocado. Toss gently to distribute ingredients evenly.
05 - Arrange sliced taco chicken over the prepared salad base. Sprinkle shredded cheddar cheese evenly across the chicken layer.
06 - Drizzle lime crema dressing over the salad and toss lightly to combine, or serve dressing on the side. Top with crushed taco shells immediately before serving to preserve crunchiness.

# Expert Advice:

01 -
  • Every forkful delivers satisfying crunch from the taco shells without any deep frying or messy assembly.
  • It tastes indulgent but sneaks in plenty of vegetables, beans, and lean protein so you feel energized instead of weighed down.
  • The creamy lime dressing pulls everything together with just the right amount of tang and a hint of heat.
  • You can prep the components ahead and toss it all together in under five minutes when hunger strikes.
02 -
  • Do not add the crushed taco shells until the very last second before serving or they will go soggy and lose all their magic.
  • Letting the chicken rest after cooking is non-negotiable, it keeps all the juices inside instead of spilling onto your cutting board.
  • If you're making this ahead, store the dressing, chicken, and toppings separately and assemble just before eating.
  • Taste your dressing before adding it to the salad so you can tweak the lime, salt, or heat to exactly where you want it.
03 -
  • Warm chicken slightly melts the cheese and makes the whole salad feel more cohesive and comforting.
  • A squeeze of fresh lime juice over the finished salad right before serving brightens every single bite.
  • If you want restaurant-level presentation, layer the ingredients in a clear glass bowl so everyone can see the colorful stripes.
  • Leftover taco chicken is fantastic tucked into quesadillas, grain bowls, or scrambled eggs the next morning.
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