Chicken Taco Salad

Let’s be honest, finding a meal that’s both healthy and exciting can be tough. You want something fresh and light, but you also want something that feels satisfying.

That’s where this chicken taco salad comes in.

It’s my go-to recipe for that exact reason. It hits all the right notes: savory, spicy chicken, tons of crunchy veggies, and a zesty homemade dressing that you’ll want to put on everything. It’s the best of both worlds, all in one giant bowl.

Most taco salads you find are served in a giant fried tortilla shell and smothered in a heavy, creamy dressing. They’re delicious, but they can leave you feeling a little weighed down. My version is a bit different. We’re skipping the fried bowl and bottled dressing for something way fresher.

We’ll use lean ground chicken, a whole rainbow of vegetables, and a killer homemade Cilantro Vinaigrette. This is the kind of meal that gives you energy instead of making you want to take a nap.

The Game Plan

Before we start chopping, let’s quickly walk through the process. This recipe is super easy, perfect for a busy weeknight, but it also looks impressive enough to serve to friends.

• Prep Time: About 15 minutes.
• Cook Time: About 15 minutes.
• Total Time: You’re looking at dinner on the table in about 30 minutes!

This recipe makes enough for about 6 people. But don’t worry if you’re cooking for more or less—it’s incredibly easy to adjust.

Difficulty: Easy. Seriously. If you can chop a vegetable and cook ground meat in a pan, you’ve got this.

What you’ll need:

You don’t need a kitchen full of fancy gadgets for this. Just grab:

• A medium skillet
• A blender or food processor for the dressing
• A good knife and cutting board
• A big salad bowl

Don’t have a blender? No sweat. Just chop the cilantro, shallot, and garlic as finely as you possibly can. Then, throw them in a bowl with the liquid ingredients and whisk like crazy. It’ll be a little more rustic, but just as tasty.

Scaling Your Salad

Need to adjust the recipe? Here’s a quick guide to help you out.

Servings	Ground Chicken	Taco Seasoning	Romaine Hearts	Canned Black Beans	Vinaigrette Yield
For 2-3	1/2 pound	1 tablespoon	1-2 heads	1/2 cup	Approx. 1/2 cup
For 6 (This Recipe)	1 pound	2 tablespoons	3 heads	1 cup	Approx. 1 cup
For 10-12	2 pounds	4 tablespoons	6 heads	2 cups	Approx. 2 cups

What You’ll Need (And Why It’s Awesome)

A great meal starts with great ingredients. Let’s break down what we’re using.

For the savory chicken, we’re using 1 pound of ground chicken. It’s lean, cooks fast, and does a great job soaking up flavor. We’ll cook it with a diced small onion, two cloves of chopped garlic, and two tablespoons of taco seasoning. A little olive oil gets it all started. Feel free to swap in ground turkey or lean ground beef if that’s what you have.

The salad itself is where all the color and crunch comes from.

• The Base: Three heads of thinly shredded baby romaine lettuce. It’s sturdy and stays crisp.
• The Veggies: One cup of cherry tomatoes, kernels from two ears of fresh corn, and two ripe, diced avocados. Trust me on the fresh corn. It has a sweet pop that you just can’t get from a can.
• The Extras: A half-cup of grated cheddar cheese (or for a more traditional taste, try crumbly, salty Cotija cheese—it’s my favorite!), some sliced scallions, fresh cilantro, and a few tablespoons of finely chopped red onion.
• The Substance: One cup of rinsed and drained canned black beans for extra fiber.

Now, for the secret weapon: the Cilantro Vinaigrette. Forget the stuff in a bottle. We’re blending one roughly chopped shallot, a cup of packed fresh cilantro, a clove of garlic, and a half-teaspoon of red pepper flakes for a little warmth. That gets mixed with a quarter-cup of good olive oil, a tablespoon of red wine vinegar, and some salt and pepper. It’s so fresh and bright.

Let’s Get Cooking!

Alright, time to make the magic happen. I’ll walk you through it.

Step 1: Make the Dressing

First thing’s first. Let’s make that vinaigrette. Giving the flavors a little time to hang out together makes all the difference.

Toss the shallot, cilantro, garlic, red pepper flakes, vinegar, and salt into your blender. Pulse it a few times to break everything down. Then, with the blender on low, slowly drizzle in the olive oil. This will make the dressing creamy and smooth. Blend until it’s a vibrant green. Give it a quick taste. Does it need more salt? Go for it. Set it aside when you’re happy.

Step 2: Cook the Chicken

Now for the heart of the salad.

Get your skillet over medium-high heat and add two teaspoons of olive oil. When the oil looks shimmery, add the diced onion. Cook for about 5 minutes, until the onions are soft and see-through. Your kitchen should be smelling pretty great right now. Don’t rush this part! Nobody likes crunchy, raw-tasting onions in their taco salad.

Next, toss in the garlic and stir for just 30 seconds until you can smell it. Be careful not to let it burn.

Add the ground chicken to the pan. Use a spoon to break it up into small crumbles and cook for 6-7 minutes, until no pink is left. Now, sprinkle in the taco seasoning and pour in about a quarter-cup of water. Stir it all together, lower the heat, and let it simmer for 5 minutes. The water creates a light sauce that keeps the chicken moist and flavorful.

Step 3: Build Your Masterpiece

The fun part. We’re going to layer this salad, and there’s a good reason why. It keeps all the heavy stuff from sinking to the bottom of the bowl.

In your big serving bowl, lay down half of the shredded lettuce.

Then, sprinkle half of your toppings over it:

• tomatoes
• cheese
• corn
• avocados
• scallions
• cilantro
• red onion
• black beans

It should look like a beautiful mess. Now, add the rest of the lettuce on top of that. Finish by arranging the remaining toppings over that second layer.

Finally, spoon the warm seasoned chicken right on top. You can either drizzle the dressing over everything now or serve it on the side. I like to serve it on the side so everyone can add as much as they want, and it keeps the lettuce from getting soggy.

Make It Your Own!

Think of this recipe as a starting point. It’s so easy to adapt.

• Gluten-Free? It already is! Just double-check your taco seasoning to make sure it’s certified GF.
• Dairy-Free or Vegan? Skip the cheese or use a dairy-free version. For a fully vegan salad, swap the chicken for cooked lentils or your favorite plant-based ground “meat.” The dressing is already good to go!
• Want more heat? Add more red pepper flakes to the dressing or toss some sliced jalapeños into the salad. For less heat, just leave the pepper flakes out.
• Feeling fancy? Grill the corn on the cob before cutting off the kernels for a smoky flavor. You could also use grilled steak or spicy shrimp instead of chicken.
• In a hurry? Use a store-bought rotisserie chicken (shredded) and your favorite bottled vinaigrette. Done.

Serving It Up & Storing Leftovers

This salad looks fantastic served family-style in one giant bowl. It lets everyone see all those gorgeous layers before you dig in.

The big secret to leftovers? Keep everything separate. A dressed salad turns into a soggy mess overnight.

Store the cooked chicken in an airtight container in the fridge for up to 4 days. The vinaigrette will last in a jar in the fridge for about a week—just shake it well before using. You can even pre-chop the veggies (except the avocado!) and keep them in containers for a couple of days.

When you’re ready to eat, just build your salad. The chicken is great cold, or you can warm it up quickly.

Enjoy every single bite!

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