Taco Salad Grande Recipe

Poach chicken

Place chicken breasts in a medium saucepan or skillet and add enough water or chicken broth to cover (about 2 cups). Add 1/4 tsp salt. Bring to a gentle simmer over medium heat, then reduce to low and simmer, uncovered, for 12–15 minutes or until internal temperature reaches 165°F (74°C). Remove chicken and let rest 5 minutes.

Shred

Using two forks or shredding with hands, shred the cooked chicken into bite-sized pieces. Toss shredded chicken with 1 tablespoon of taco seasoning and 1/4 tsp black pepper while still warm so the seasoning adheres. Set aside and keep warm.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until no longer pink, about 6–8 minutes.

Drain excess fat if desired. Reduce heat to medium, stir in 2 tablespoons taco seasoning and 1/2 cup water (if using dry seasoning) and cook until sauce thickens, about 2–3 minutes. Taste and adjust salt (about 1/4–1/2 tsp) and pepper. Remove from heat and keep warm.

In a blender or small bowl, combine 1/2 cup Greek yogurt, 2 tablespoons mayonnaise, 1/4 cup packed cilantro, 2 tablespoons fresh lime juice, 1 teaspoon honey, 1 minced garlic clove, 1 teaspoon olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.

Blend or whisk until smooth. If too thick, add up to 1 tablespoon water, 1 teaspoon at a time, until desired pourable consistency is reached. Taste and adjust seasoning or lime for brightness. Refrigerate until ready to serve.

In a large salad bowl or platter, combine chopped romaine (6 cups) and chopped iceberg (2 cups). Toss gently to mix.

Scatter halved cherry tomatoes, sliced red onion, corn, and black beans evenly over the lettuce.

Add the warm protein: either mound the shredded seasoned chicken or the seasoned ground beef down the center or distributed in sections, depending on presentation.

Sprinkle shredded cheddar cheese over the salad, followed by dollops of sour cream and salsa or pico de gallo. Arrange sliced avocado or spoon guacamole on top.

Crumble the tortilla chips over the salad for crunch and sprinkle chopped fresh cilantro. Serve lime wedges alongside for squeezing.

Drizzle the creamy cilantro-lime dressing over the salad just before serving, or serve dressing on the side. Toss gently if desired, making sure tortilla chips remain somewhat intact to retain crunch.

Serve immediately so chips stay crisp. Offer extra hot sauce, salsa, or additional taco seasoning at the table. Leftovers: store dressing separately and refrigerated; assembled salad will keep without chips for 1–2 days.