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Taco Chicken Salad

Taco Chicken Salad

A crisp, refreshing salad loaded with warm, taco-spiced chicken strips, black beans, corn, and cheese, all tossed in a creamy ranch dressing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts cut into thin strips
  • 2 tbsp olive oil divided
  • 2 tbsp taco seasoning
  • 1 large head Romaine lettuce chopped
  • 1 cup black beans canned, rinsed and drained
  • 1 cup corn canned or frozen, thawed and drained
  • 1 cup cherry tomatoes halved
  • 0.5 cup red onion finely diced
  • 1 cup shredded cheddar cheese or Mexican blend
  • 0.5 cup Ranch dressing
  • 1 cup tortilla strips or crushed tortilla chips
  • 1 fresh lime cut into wedges

Equipment

  • Large skillet
  • Large Salad Bowl
  • Tongs

Method
 

  1. Season the chicken. In a medium bowl, toss the chicken strips with 1 tbsp of olive oil and the taco seasoning until fully coated.
  2. Cook the chicken. Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook for 3-4 minutes per side until charred and cooked through. Remove from heat.
  3. Assemble the base. In a large serving bowl, lay down the chopped Romaine lettuce. Arrange the black beans, corn, cherry tomatoes, and red onion over the top. Sprinkle with shredded cheese.
  4. Add chicken and dress. Lay the warm cooked chicken over the salad. Drizzle the Ranch dressing evenly over the bowl.
  5. Finish and serve. Top with tortilla strips just before serving to maintain their crunch. Serve immediately with fresh lime wedges.

Notes

  • Ensure the lettuce is completely dry before assembling to prevent a watery salad.
  • Add the tortilla strips to individual plates rather than the main bowl if you plan to have leftovers.
  • To make ahead, store the cooked chicken, chopped vegetables, and dressing in separate containers for up to 4 days.
  • Mix 2 tbsp of salsa into the ranch dressing for an extra kick of flavor.