This Chicken Taco Salad is a fresh and healthy dinner idea that’s loaded with flavor. It’s packed with crunchy iceberg lettuce, tender chicken breast, cheddar cheese, tortilla strips, and all the best taco toppings!
Enjoy more fresh and fun salad recipes like Dorito Taco Salad, Chicken Caesar Pasta Salad and Easy Broccoli Salad.
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As some of you know, I am not a big salad eater. But I’m going to be honest…I could eat this Chicken Taco Salad every single day of my life and never get tired of it.
It’s light, fresh, cheesy, a little spicy, and loaded with all of your favorite taco toppings. I mean, what’s not to love?!
This taco salad recipe works well as a lunch, dinner, or double it up to serve at a potluck. I never get tired of it! So far, everyone I’ve served it to has always asked for seconds (even if they’re full after their first plate).
Reader Rating
Chelsea says, “This salad is unbelievably amazing! We’re obsessed! Thanks for sharing!”
Why we love this Chicken Taco Salad:
- Versatile: The great thing about salads is that they are super customizable. You can add or subtract anything you want. It’s all up to you and your taste buds!
- Filling: The chicken in this salad combined with all of the fresh veggies keeps you nice and full. You can always toss in some black beans for even more protein.
- Flavorful: The chicken is cooked in chicken broth and taco seasoning to really seal the deal on that bold, savory flavor.
Chicken Taco Salad Ingredients Needed:
- Chicken Broth: I use low sodium chicken broth so it’s not overly salty.
- Chicken Breasts: I use boneless and skinless chicken breasts since that’s usually what I have around, but feel free to use boneless, skinless chicken thighs if that’s what you have.
- Taco Seasoning: I like to use a low sodium taco seasoning as well so that I can control the amount of salt going into my salad. You can always add more to taste but you can’t take any out!
- Lettuce: I always recommend giving your lettuce a little rinse with water before using it, just in case there’s any residue.
- Chips: Tortilla chips (any brand works) gives the whole salad the most satisfying crunch ever. Choose your favorite brand or swap them out for Doritos!
- Cheese: Shredded cheddar cheese is my personal favorite but you can feel free to use really any cheese you like best.
- Veggies: I like to dress my taco salad up with all kinds of veggies! Corn, avocado slices, red onions and red bell peppers are the best.
- Salsa: Use any brand you like best or my favorite Homemade Salsa recipe!
How to make Chicken Taco Salad
Making the chicken for this taco salad takes just a few minutes! For more details about ingredients and instructions, scroll on down to the recipe card.
- Cook the chicken. Add chicken broth, chicken, and taco seasoning to a skillet over medium-high heat. Bring to a simmer then reduce the heat to low. Cover and cook for about 15-20 minutes until fully cooked.
- Let the chicken rest at room temperature for just about 5-10 minutes. You can slice it or shred it with two forks. Add the lettuce to a bowl then top with the cooked chicken and whatever other toppings you desire.
Chicken Taco Salad Variations and Substitutions
- Lettuce: I love the crunch of iceberg lettuce, but romaine or green leaf would work as well. Feel free to also throw in some spinach or chopped kale too!
- Dressing: I’m not a huge fan of salad dressings so I usually douse my chicken taco salad in some Homemade Salsa or Mango Salsa. I’ve also even used store-bought Catalina dressing before!
- Cheddar Cheese: Cheddar is a classic but you can mix it up and use any other cheese, if preferred. Try Cojitta, feta, a Mexican cheese blend, you name it.
- Tortilla Strips: I found some Sante Fe-style tortilla strips that are delicious (and ultra crunchy), but regular tortilla chips work as well. You can also use Doritos, nacho chips, or even mild-flavored Takis.
How to store Chicken Taco Salad
Once it’s totally assembled, this taco salad with chicken is best served immediately or within a few hours. However, you can certainly prepare elements of it ahead of time! Here’s how:
- Make your chicken ahead of time and store it in the fridge for 3-4 days or in the freezer for 2-3 months. If it’s frozen, thaw it in the fridge overnight so it’s ready to go when you want to assemble your salad. You can heat it up but I usually prefer cold meat on salad anyway.
- Shred your cheese in advance or keep a bag of pre-shredded cheese on hand.
- Chop your lettuce in advance and store it in a large container or ziploc baggie with some paper towels to prevent it from getting soggy. The lettuce will start to get brown after a day or two so I recommend doing little bits at a time.
- Chop your tomatoes and any other toppings you like to store in containers in the fridge. That way you can just pull out all your options and assemble whenever!
Serving suggestions:
Fill out your meal by serving this taco salad next to my Fajita Turkey Burgers, Classic Tacos, or Chicken Fajitas!
More Taco Recipes You’ll Love!
- Crockpot Chicken Taco Soup — so comforting on a cold day!
- Taco Dip — easy to prep ahead.
- Taco Pizza — the best mash up!
- Taco Lasagna — a family favorite dinner
Chicken Taco Salad
written by Ashley Fehr
Ingredients
- 1/3 cup chicken broth low sodium
- 2 boneless skinless chicken breasts
- 1 tablespoon taco seasoning low sodium
- 1 head lettuce small, chopped or torn
- 1 tomato chopped
- 1 avocado sliced or chopped
- 1 cup shredded cheddar cheese
- 2 cups jarred tomato salsa mild or spicy, to your preference
- 1 cup tortilla strips or crushed tortilla chips
- corn, chopped red onion, black beans, sour cream optional, as desired
Instructions
- In a medium skillet, pour in chicken broth and add chicken breasts. Sprinkle chicken with taco seasoning.
- Bring to a simmer over medium-high heat, reduce heat to low, cover and simmer for 15-20 minutes until the thickest part of chicken reaches an internal temperature of 165 F (or use my slow cooker or Instant Pot methods listed above).
- Remove from skillet and let rest on a cutting board for 5-10 minutes while you prepare the rest of your ingredients. Slice chicken and place back in skillet with liquid for maximum flavor and moisture.
- Add desired amount of lettuce, tomato, avocado and cheese to a large plate or shallow bowl. Top with ¼ of the chicken, and serve with ½ cup salsa and ¼ cup tortilla strips, plus additional toppings listed as desired. Serve immediately.
Notes
- Make your chicken ahead of time and store it in the fridge for 3-4 days or in the freezer for 2-3 months. If it’s frozen, thaw it in the fridge overnight so it’s ready to go when you want to assemble your salad. You can heat it up but I usually prefer cold meat on salad anyway.
- Shred your cheese in advance or keep a bag of pre-shredded cheese on hand.
- Chop your lettuce in advance and store it in a large container or ziploc baggie with some paper towels to prevent it from getting soggy. The lettuce will start to get brown after a day or two so I recommend doing little bits at a time.
- Chop your tomatoes and any other toppings you like to store in containers in the fridge. That way you can just pull out all your options and assemble whenever!
Nutrition Information
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Chelsea says
This salad is unbelievably amazing! We’re obsessed! Thanks for sharing!
Ashley Fehr says
Thanks Chelsea! We love it too!
Courtney O'Dell says
This taco salad was so delicious – cant wait to make again and again!
Ashley Fehr says
Thanks Courtney! We love it for easy dinners!
Erin says
This is one of my favorite lunches to make. So good and super easy!
Ashley Fehr says
Yes! And it’s perfect for making ahead!
Julie Blanner says
Love how this is such a filling, but easy meal for those busy weeknights!
Ashley Fehr says
Yes! And easy to prep ahead too!
Jenn says
All my favorites in one delicious package – this salad has it all!
Ashley Fehr says
Thanks Jenn! It’s one of our favorites!
Love Keil says
Oh boy this chicken taco salad is amazing! Thank you for the recipe!
Ashley Fehr says
I’m so happy to hear that!