Grilled Chicken Taco Salad Recipe
Please request open face or in a taco bowl. Otherwise, a bowl is the most common way to prepare.
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Ingredients
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Salad Base & Greens
Grilled Chicken
Toppings
Creamy Lime-Cilantro Dressing
Optional Serving (Taco Bowl / Open Face)
Method
Prepare Dressing
- 1
Make dressing
In a medium bowl whisk together Greek yogurt, mayonnaise, lime juice, olive oil, honey, minced garlic, chopped cilantro, cumin, salt, and pepper until smooth. Add water 1 teaspoon at a time to reach a pourable consistency (about 2 teaspoons). Taste and adjust lime, salt, or honey as needed. Refrigerate while you prepare other components.
Marinate & Grill Chicken
- 2
Prepare chicken
Trim any excess fat from the chicken breasts. Pound to an even thickness (~3/4 inch) if needed for even cooking.
- 3
Season chicken
In a small bowl combine olive oil, chili powder, ground cumin, garlic powder, smoked paprika, kosher salt, black pepper, and lime juice. Rub the mixture evenly over both sides of the chicken breasts and let sit for 10–15 minutes (or up to 30 minutes refrigerated).
- 4
Grill chicken
Preheat grill or grill pan to medium-high heat. Oil the grates or pan lightly. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest 5 minutes, then slice thinly across the grain.
Prepare Salad Base & Toppings
- 5
Prep greens and vegetables
While chicken rests, combine chopped romaine, mixed greens, and sliced red cabbage in a large bowl. Add halved cherry tomatoes and thinly sliced red onion.
- 6
Warm beans and corn (optional)
If you prefer warm toppings, warm black beans and corn in a small saucepan over low heat for 2–3 minutes, seasoning lightly with salt and pepper. Drain excess liquid.
- 7
- 8
Crisp tortilla bowls or tortillas (if using)
If serving in taco bowls or open-face tortillas: preheat oven to 375°F (190°C). If using tortillas as bowls, place them in oven-safe bowls and bake 5–8 minutes until crisp; or lightly brush tortillas with oil and bake or pan-fry for 2–3 minutes per side until golden. For store-bought shells, warm according to package directions.
Assemble Salad
- 9
Build salad
If using a taco bowl or open face: place greens into the warmed bowl or flattened tortilla. Otherwise, use a large salad bowl. Arrange sliced grilled chicken on top of the greens.
- 10
Add toppings
Scatter black beans, corn, diced avocado, shredded cheese, cherry tomatoes, red onion, and tortilla strips or crushed chips over the chicken and greens. Sprinkle chopped cilantro and optional pickled jalapeños.
- 11
Dress and serve
Drizzle the creamy lime-cilantro dressing over the salad to taste (or serve on the side). Toss gently if desired and serve immediately so tortilla strips remain crisp. Recommend 1/4–1/3 cup dressing per serving.