Crunchy Taco Chicken Salad (Print)

Seasoned taco chicken, fresh lettuce, beans, corn, avocado, and crispy taco shells with a zesty lime-cumin dressing.

# Components:

→ 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
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 pepper to taste

# Directions:

01 - Pat chicken breasts dry with paper towels. Coat evenly with olive oil, taco seasoning, salt, and pepper on both sides.
02 - Heat a skillet over medium heat. Place chicken breasts in the pan and cook for 6-7 minutes per side until golden and internal temperature reaches 165°F. Juices should run clear when pierced. Transfer to a cutting board and rest for 5 minutes, then slice thinly.
03 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, and ground cumin until smooth and homogeneous. 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 combine without bruising ingredients.
05 - Arrange sliced taco chicken over the salad mixture. Sprinkle shredded cheddar cheese evenly across the top layer.
06 - Drizzle lime crema dressing over the salad and toss gently to coat, or serve dressing on the side. Top with crushed taco shells immediately before serving to maintain crispness.

# Expert Advice:

01 -
  • It satisfies taco cravings without the mess of shells falling apart in your hands.
  • The crunch from crushed taco shells mixed right into the greens is oddly addictive.
  • You can prep everything ahead and toss it together in under five minutes when hunger strikes.
  • It works as meal prep for lunches all week if you keep the shells and dressing separate.
02 -
  • Do not add the crushed taco shells until the very last second, or they will absorb moisture and lose all their crunch.
  • If your chicken breasts are thick and uneven, pound them to an even thickness before cooking or theyll be dry on the thin end and undercooked in the middle.
  • Rinse the canned black beans thoroughly under cold water or the salad will taste metallic and weird.
03 -
  • Use a meat thermometer to check the chicken so you never have to cut it open and lose all the juices.
  • Add the taco shells in smaller batches as people take servings so the last person still gets crunch.
  • Make extra dressing and keep it in the fridge, it is great on other salads, tacos, or even as a dip for veggies.
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