Crunchy Chicken Taco Salad
Ingredients
For the Chicken
2 large chicken breasts (or 4 boneless chicken thighs), diced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon oregano
Salt and black pepper, to taste
For the Salad
1 large head romaine lettuce, chopped
2 cups shredded iceberg lettuce
1 cup cherry tomatoes, halved
1 cup sweet corn (fresh, canned, or thawed frozen)
1 cup canned black beans, rinsed and drained
1 cup shredded cheddar or Mexican cheese blend
1 avocado, diced
¼ cup red onion, thinly sliced
1 cup crushed tortilla chips or tortilla strips
Fresh cilantro, chopped (optional)
Lime wedges, for serving
Creamy Taco Dressing
½ cup sour cream or plain Greek yogurt
¼ cup mayonnaise
2 tablespoons salsa
1 tablespoon lime juice
1 teaspoon taco seasoning
1 teaspoon hot sauce (optional)
Salt and pepper, to taste
Instructions
In a bowl, toss the chicken with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
Heat a large skillet over medium-high heat. Cook the chicken for 6–8 minutes, stirring occasionally, until browned and cooked through. Set aside to cool slightly.
In a small bowl, whisk together the sour cream, mayonnaise, salsa, lime juice, taco seasoning, hot sauce (if using), salt, and pepper until smooth.
In a large serving bowl, combine the romaine, iceberg lettuce, tomatoes, corn, black beans, cheese, avocado, red onion, and cilantro.
Add the warm chicken and drizzle with the dressing. Toss gently to coat.
Just before serving, sprinkle the crushed tortilla chips or tortilla strips over the top to keep them crunchy.
Serve immediately with lime wedges and extra salsa if desired.
Tips
Add sliced jalapeños for extra heat.
Swap chicken for grilled shrimp or ground turkey.
Prepare the salad ingredients ahead of time, but add the tortilla chips just before serving to maintain their crunch.
Prep Time: 20 minutes
