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A white plate filled with chicken taco salad with dressing on the side.
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Best Chicken Taco Salad Recipe (Quick & Easy)

A quick and easy chicken taco salad that's hearty enough for dinner, fresh enough for lunch, and guaranteed to become a family favorite.
Total Time30 minutes
Course: Lunch, Main Course, Salad
Cuisine: Tex-Mex
Servings: 2 Salads
Calories: 715kcal
Author: Jessica

Ingredients

  • 2 large Chicken Breasts
  • 1 Tablespoon Taco Seasoning
  • ⅓ cup Water
  • 4 cups Lettuce
  • ½ small Red Onion diced
  • ½ cup Cheddar Cheese shredded
  • 1 Roma Tomato diced
  • ¾ cup Corn Chips

Taco Salad Dressing

  • 2 Tablespoons Sour Cream
  • 2 Tablespoons Mayonnaise
  • 2 Tablespoons Salsa
  • 1 ½ teaspoons Lime Juice
  • ¼ package or 1 Tablespoon Ranch Powder optional

Instructions

Taco Salad Dressing

  • In a small mixing bowl combine the sour cream, mayonnaise, salsa, lime juice and ranch powder, if using. Stir well, cover and refrigerate until ready to serve.
    👉 See our full taco salad dressing post for the full recipe.

Chicken Taco Salad

  • If using raw chicken, cook it in a skillet over medium heat until fully cooked, then toss with taco seasoning. If using cooked or rotisserie chicken, add it to a skillet with taco seasoning and water, stirring until warmed through and evenly coated.
  • Add the lettuce to a plate or large serving bowl and top it with the red onions, tomatoes, cheese, and seasoned chicken. Sprinkle the corn chips over the top and drizzle with taco salad dressing just before serving.

Notes

  1. Chicken: Use chicken breast, shredded roast chicken, rotisserie chicken, or velveted chicken.
  2. Lettuce: Romaine, iceberg, and butter lettuce or a combo of the three work perfectly!
  3. Corn Chips: Regular crushed tortilla chips, tortilla strips or nacho chips all work well for adding crunch to this salad. 
  4. Vegetables & Toppings: Add roasted corn, black beans, homemade guacamole, sour cream, shrimp, rice, pickled jalapeños, or serrano peppers.
  • Keep the dressing and corn chips separate until serving to preserve maximum crunch. 
  • Store leftovers for up to 4 days in an airtight container in the fridge. 

Nutrition

Serving: 1Salad | Calories: 715kcal | Carbohydrates: 30g | Protein: 59g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 186mg | Sodium: 943mg | Potassium: 1286mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1612IU | Vitamin C: 15mg | Calcium: 311mg | Iron: 2mg
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