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This chicken taco salad is bright, colorful, and full of amazing flavor! It’s a quick and easy dinner that is fresh, satisfying, and super filling.
I’ve perfected dozens of quick and easy dinner recipes, so I’m confident when I tell you that this chicken taco salad recipe is one of the best! Nearly every time we have leftover chicken, we test out another mix of veggies, cheeses, and dressings to form yet another taco salad. This recipe has my favorite chicken-to-salad ratio and the best blend of refreshing vegetables! I’m also linking you to my go-to chicken recipe and my absolute favorite dressing for salads like these. You’re going to love how easily these bold flavors come together!
Want more like this? Try our Taco Bell Chicken Quesadilla, a bowl of this Mexican Street Corn Soup, or our favorite Avocado Crema Recipe!
Why you will love this taco salad:
- Quick – When using leftover or precooked chicken, this is a super fast meal you can have on the table in no time!
- Wholesome – You get a great dose of fat, protein, and fiber with this vegetable-heavy meal. There are no uncommon ingredients or difficult things to prepare.
- Super Versatile – This is great for serving a crowd because each person can load up their salads to suit their own taste!
Chicken Taco Salad Ingredients
Here’s a quick overview of what you will need for this easy salad recipe. Scroll to the printable recipe card for exact measurements.
- Cooked Chicken – I used my favorite blackened chicken thighs recipe because it adds amazing spice and is super quick. Feel free to use leftover grilled chicken or a rotisserie you picked up at the store.
- Salad Mix – Use your favorite blend or go for mostly iceberg lettuce for the classic refreshing crunch.
- Avocados, Cherry tomatoes, Sweet peppers, Red onion – Dice or slice these up however you prefer.
- Shredded cheese – I used cheddar cheese because it’s what I had, but a pepper jack or Mexican blend would work well, too!
- Jalapeno Ranch Dressing – I used my favorite jalapeno ranch recipe, but you can find a store-bought version if you’re low on ingredients.
How to Make Chicken Taco Salads
This meal is incredibly easy, and a little prep means you don’t have to worry about cooking! Start by slicing or dicing up all your veggies and chicken. Once they’re all in even, bite-sized pieces, simply distribute it all evenly across 6 bowls. Top each salad with however much jalapeno ranch dressing you like. Couldn’t be any easier than that!
What to Serve with Taco Salad
This is a super filling meal on its own, but you can always bulk it up with a few sides to make it last longer! Serve with a side of Mexican Street Corn Soup and a few Jalapeno Poppers for a fun, flavorful dinner. If you want to add more veggies, consider adding a baked potato, some cilantro lime cauliflower rice, or Mexican Street Corn. Like all salads, it’s nice with a little bread as well (or jalapeno chaffles if you’re keeping it low-carb).
Storage
This recipe is best enjoyed fresh while the lettuce is crisp and the avocados are green. If you want to prep ahead of time, I recommend storing your ingredients in separate containers and only slicing the avocado once you’re ready to eat. Other individual ingredients in airtight containers will keep fresh in the fridge for 3-4 days.
Tips and Variations
- Add more veggies! Sliced radishes, bell peppers, corn, red cabbage, and carrots can all add crunch and color.
- Pile on the garnishes. Fresh cilantro, crushed chips, or a sprinkle of red pepper flakes can push this meal over the top for both flavor and presentation!
- Swap the dressing. While I’m very partial to this jalapeno ranch, you could swap it for another or mix it up! Water down this Taco Bell Jalapeno Cream Sauce or consider this Chuy ranch copycat if you like those flavors better. Salsa and sour cream mixed together works great as a taco bowl sauce, too.
- Try a different protein. The juicy air fryer chicken thighs are fantastic for us, but maybe you would prefer shrimp, salmon, or steak. Cilantro lime chicken adds lots of flavor while chicken tenders add more crunch. Sweet potato cubes or cauliflower work great for a meatless option.
More Popular Recipes:
- Air Fryer Cauliflower
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Chicken Taco Salad Recipe
Equipment
Ingredients
- 8 cups salad mix, your favorite variety
- 2 pounds cooked chicken, We used these blackened chicken thighs.
- 2 ripe avocados, sliced or diced
- 2 cups cherry tomatoes, halved if you prefer
- 1 cup shredded cheddar cheese
- 3/4 cup sweet peppers, chopped
- 1/3 cup red onion, sliced
- Jalapeno ranch dressing, Recipe here.
Instructions
- Evenly distribute the salad mix across six bowls. Top each salad with 1/6th of the chicken, sliced avocados, cherry tomatoes, cheddar cheese, sweet peppers, and red onion.
- Drizzle jalapeno ranch dressing over each salad to your own preference. Serve immediately.
Notes
- Nutrition values do not include dressing as everyone may like a different amount. Check this post for nutrition value of jalapeno ranch dressing.
- Net carbs per serving: 5g
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I’m Maggie! After obtaining a Master of Education degree in 2020, I decided to combine my love of teaching with my passion for food. Cooking good food feeds our bodies and souls, but it also helps give us a confidence that empowers us far beyond the kitchen. I hope to share my knowledge and experience to help cooks of all levels create delicious meals, snacks, and desserts for everyone they love!
