Chicken Taco Salad Recipe
Make Chicken Taco Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Salad base & toppings
Dressing
Optional garnish
Method
Chicken
- 1
Prepare and season
Pat the chicken breasts dry with paper towels. In a small bowl combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, kosher salt, black pepper and fresh lime juice. Rub the spice mixture evenly over both sides of the chicken.
- 2
Cook the chicken
Heat a large skillet over medium-high heat. When hot, add a thin drizzle of oil or spray and place the chicken in the pan. Cook 5-7 minutes per side, until browned and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If chicken is very thick, reduce heat to medium and cover for the final minutes to ensure it cooks through.
- 3
Rest and slice
Transfer cooked chicken to a cutting board and let rest 5 minutes. Slice into 1/4-inch strips or bite-sized pieces. Keep warm.
Dressing
- 4
In a small bowl or jar whisk together the Greek yogurt, mayonnaise, lime juice, honey, ground cumin, minced garlic, salt and black pepper until smooth. If the dressing is too thick, add up to 1 tablespoon water and whisk to reach a pourable consistency. Taste and adjust salt, lime or honey as desired.
Salad base & assembly
- 5
Prepare the vegetables: chop or tear romaine into bite-sized pieces and place in a large salad bowl. Add halved cherry tomatoes, corn kernels, rinsed black beans, diced avocado, thinly sliced red onion and shredded cheddar cheese.
- 6
Add the sliced warm chicken over the salad.
- 7
Drizzle about two-thirds of the dressing over the salad (reserve remaining for guests or later). Gently toss to combine so the dressing coats the greens and toppings but the avocado holds shape.
- 8
Sprinkle crushed tortilla chips over the top for crunch, then garnish with chopped cilantro and additional chips as desired. Add sliced jalapeño and lime wedges on the side for optional heat and extra citrus.
To serve
- 9
Serve immediately so the tortilla chips stay crunchy. Provide extra dressing and lime wedges at the table. Leftovers: store dressing separately and the salad components in an airtight container in the refrigerator for up to 2 days; add chips just before serving.