Crunchy Taco Chicken Salad (Printable)

Vibrant Tex-Mex salad with seasoned taco chicken, crisp greens, beans, cheese, and crunchy taco shell pieces for a satisfying meal.

# What You 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

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 lime juice
17 - 1 teaspoon hot sauce
18 - ½ teaspoon ground cumin
19 - Salt and pepper to taste

# Step-by-Step:

01 - Pat chicken breasts dry and rub evenly with olive oil, taco seasoning, salt, and pepper
02 - Heat a skillet over medium heat. Cook chicken 6-7 minutes per side until cooked through and juices run clear. Let rest 5 minutes, then slice thinly
03 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, and ground cumin until smooth. Adjust seasoning with salt and pepper to taste
04 - In a large salad bowl, combine lettuce, cherry tomatoes, black beans, corn, green onions, and avocado. Toss gently to distribute ingredients evenly
05 - Arrange sliced taco chicken over the salad base. Sprinkle evenly with shredded cheddar cheese
06 - Drizzle with dressing and toss lightly, or serve dressing on the side. Top with crushed taco shells immediately before serving to maintain crunch

# Expert Suggestions:

01 -
  • Every forkful hits you with seasoned chicken, cool creamy dressing, and that irresistible taco shell crunch
  • It comes together in under 40 minutes but tastes like something youd order at a restaurant
  • The salad holds up beautifully for lunch the next day if you keep the dressing and crushed shells separate
02 -
  • The crushed taco shells will get soggy within minutes of hitting the dressing so add them right before you eat
  • Warm chicken on cold lettuce creates the most wonderful temperature contrast so do not let the chicken cool completely
  • The dressing thickens as it sits so add a splash of water or lime juice before serving if needed
03 -
  • Cut the avocado into cubes rather than slices so you get creamy avocado in almost every bite
  • Warm your serving bowl in the oven for a few minutes before adding the ingredients if you want the chicken to stay hot longer
  • The dressing doubles beautifully and keeps in the refrigerator for up to a week so make extra for your other salads
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