Go Back
–+ servings
Colorful chicken taco salad in a white bowl, featuring cubed chicken, romaine lettuce, grape tomatoes, sliced cucumbers, corn, black beans, and a side of guacamole.

Chicken Taco Salad

This Chicken Taco Salad recipe is a delightful mix of freshness and flavor, perfect for a quick lunch or a casual dinner. Starting with a base of crisp romaine lettuce, the salad is topped with juicy grape tomatoes, crunchy cucumbers, sweet corn, and protein-rich black beans. Cubed, cooked chicken adds a hearty element, making it filling enough to be a standalone meal. Shredded cheddar cheese and chopped cilantro contribute bursts of flavor and texture. The salad is uniquely dressed with a combination of ranch dressing and taco seasoning, giving it a creamy yet spicy taste. For an extra touch of creaminess, it can be served with a scoop of guacamole or slices of avocado on top.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine Tex-Mex
Servings 6
Calories 350 kcal

Equipment

  • cutting board essential for chopping veggies and cubing chicken.
  • Chef's Knife for efficiently cutting and chopping ingredients.
  • Salad Bowl to mix and toss all the salad ingredients.
  • measuring cups and spoons for accurately measuring dressing components and spices.
  • small mixing bowl used to blend the ranch dressing with the taco seasoning.
  • Whisk or fork to mix the dressing thoroughly.
  • Colander for rinsing the black beans and draining them well.
  • Salad Servers or Tongs Helpful for tossing and serving the salad.
  • Can Opener if using canned corn or beans,
  • Vegetable Peeler Useful for slicking cucumbers, if preferred over chopping.
  • Cheese Grater if shredding the cheddar cheese from a block.
  • Serving Spoons for adding dressing or toppings like guacamole.

Ingredients
  

  • 1 Cup Ranch Dressing
  • 2 Tablespoons Taco Seasoning
  • 2-3 Cups Cooked Chicken. Cubed
  • 8 Cups Romaine Lettuces, cut into bite sized pieces
  • 1 Small Container of Grape Tomatoes
  • 2 Cucumbers, sliced or diced
  • 1 Cup Cooked Corn Kernals
  • 15 ounce Can of Black Beans, rinsed and drained
  • 4 ounces Cheddar Cheese, shredded
  • 1 Cup Cilantro, chopped
  • 1 Avocado or Guacamole

Instructions
 

  • In a small bowl, combine ranch dressing and taco seasoning and set aside.
  • Add remaining ingredients in a large bowl with a lid and shake. (If using guacamole, do not add at this time)
  • Fix individual salad bowls and add desired amount of dressing. (Enjoy!! If using guacamole, you can add desired amount to your bowl.)

Notes

The nutritional values provided are estimates only and are calculated based on general nutritional data for the listed ingredients. Actual values may vary depending on the specific brands, measurements, and preparation methods used. For precise dietary information, please consult a registered dietitian or use a verified nutrition calculator with the exact ingredients you use.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 500mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 2500IUVitamin C: 30mgCalcium: 200mgIron: 3mg
Keyword Avocado Salad Recipe, Chicken salad with beans, Chicken Taco Salad, Easy Taco Salad, Family Dinner Recipes, Fresh Taco Salad, Healthy Chicken Salad, Mexican Salad Recipe, Nutritious Lunch Salad, Protein-Rich Salads, Quick Dinner Ideas, Ranch Taco Salad Dressing, Summer Salad Ideas, Taco Salad Recipe, weeknight meals
Tried this recipe?Let us know how it was!