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Chicken Taco Salad

Chicken Taco Salad combines seasoned ground chicken, crisp romaine, avocado, corn, black beans, cheese, and homemade cilantro vinaigrette.
Ready in just 35 minutes.
Perfect for healthy lunches, dinners, and meal prep.

Print Recipe Pin Recipe
Prep Time 20 minutes
Course Salad
Cuisine Mexican-Inspired

Ingredients
  

For the Chicken

  • 2 teaspoons olive oil
  • 1 small onion diced
  • 2 garlic cloves chopped
  • 1 pound ground chicken
  • 2 tablespoons taco seasoning
  • ¼ cup water

For the Salad

  • 3 heads baby romaine lettuce thinly shredded
  • 1 cup cherry tomatoes halved
  • ½ cup grated cheddar cheese or cotija cheese
  • 2 ears fresh corn kernels removed
  • 2 ripe avocados diced
  • 3 scallions sliced
  • Fresh cilantro leaves
  • A few tablespoons chopped red onion
  • 1 cup canned black beans rinsed and drained

Cilantro Vinaigrette

  • 1 shallot roughly chopped
  • 1 cup fresh cilantro leaves
  • 1 garlic clove
  • ½ teaspoon red pepper flakes
  • ¼ cup olive oil
  • 1 tablespoon red wine vinegar
  • ½ teaspoon kosher salt
  • Freshly ground black pepper

Instructions
 

Prepare the Cilantro Vinaigrette

  • Add the shallot, cilantro, garlic, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper to a food processor.
  • Blend until smooth and well combined.
  • Taste and adjust the seasoning if needed.
  • Refrigerate until ready to use.

Cook the Chicken

  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the diced onion and cook for about 5 minutes until softened.
  • Stir in the chopped garlic and cook for 30 seconds.
  • Add the ground chicken and cook for 6–7 minutes, breaking it apart until fully cooked.
  • Stir in the taco seasoning and ¼ cup water.
  • Reduce the heat to low and simmer for 5 minutes until flavorful.

Assemble the Salad

  • Arrange half of the shredded romaine in a large serving bowl.
  • Layer half of the tomatoes, corn, black beans, avocado, cheese, scallions, cilantro, and red onion over the lettuce.
  • Add the remaining romaine and finish with the remaining toppings.
  • Spoon the warm taco-seasoned chicken over the salad.
  • Drizzle generously with the homemade cilantro vinaigrette.
  • Toss gently before serving or allow everyone to serve themselves.

Notes

  • Cotija cheese adds authentic Mexican flavor, but cheddar is equally delicious.
  • Greek yogurt can replace cheese for a lighter option.
  • For a vegetarian version, substitute cooked quinoa, chickpeas, or seasoned tofu for the chicken.
  • This salad also makes an excellent filling for wraps or tacos.