Chicken Taco Salad
This isn’t your average boring salad. It’s a vibrant, satisfying meal packed with perfectly seasoned ground chicken, tons of crunchy veggies, and a zesty homemade cilantro dressing that you’ll absolutely love. Best of all? It’s on the table in just 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main, Salad
- Cuisine: Tex-Mex
Ingredients
Scale
For the Cilantro Vinaigrette:
- 1 cup fresh cilantro, tightly packed
- 1 shallot, roughly chopped
- 1 clove garlic
- ¼ cup olive oil
- 1 tbsp red wine vinegar
- ½ tsp red pepper flakes
- ½ tsp kosher salt
- ½ tsp black pepper
For the Taco Chicken:
- 1 lb ground chicken
- 2 tsp olive oil
- 1 small onion, diced
- 2 cloves garlic, chopped
- 2 tbsp taco seasoning
- ¼ cup water
For the Salad:
- 3 heads baby romaine lettuce, thinly shredded
- 2 ears of corn, kernels sliced off the cob
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 2 ripe avocados, diced
- ½ cup cheddar cheese, grated
- Sliced scallions, for garnish
- Fresh cilantro leaves, for garnish
- Finely chopped red onion, for garnish
Instructions
- Make the Vinaigrette: In a blender, combine all vinaigrette ingredients except the olive oil. Pulse to chop everything up. With the blender running on low, slowly stream in the olive oil until the dressing is smooth and creamy. Set it aside.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Sauté the onion for 5 minutes until soft. Add the garlic and cook for 30 seconds more. Add the ground chicken, break it apart with a spoon, and cook until no longer pink (about 6-7 minutes).
- Season the Chicken: Stir the taco seasoning and water into the cooked chicken. Reduce the heat and let it simmer for 5 minutes, allowing the sauce to thicken slightly.
- Assemble the Salad: In a large serving bowl, create a base with half of the lettuce. Sprinkle half of the toppings (corn, tomatoes, beans, cheese, avocado, etc.) over the top. Repeat the layers with the remaining lettuce and toppings.
- Serve: Spoon the warm taco chicken over the top of the salad. Drizzle with the cilantro vinaigrette right before serving, or offer it on the side.
Notes
- Serving Suggestions: This salad is a full meal on its own! For extra fun, serve it with tortilla chips for scooping and a side of your favorite salsa.
- Tips & Tricks: The secret to a non-soggy salad is layering! Building it this way keeps everything crisp. For a smoky twist, grill your corn on the cob before cutting the kernels off.
- Storage: The key to good leftovers is to store everything separately. Keep the cooked chicken, chopped veggies, and dressing in different airtight containers in the fridge for up to 4 days. Assemble just before you’re ready to eat.
Find it online: https://sabormexicana.com/chicken-taco-salad/