20-Minute Taco Chicken Salad Recipe
This 20-Minute Taco Chicken Salad is a fresh, flavorful, and protein-packed meal perfect for quick lunches or dinners. Loaded with tender chicken, crisp romaine, juicy cherry tomatoes, black beans, corn, and a zesty homemade taco ranch dressing, it offers a delightful mix of textures and tastes. Ideal for meal prep and customizable to your preferences, this salad is both satisfying and light, bringing vibrant taco flavors to your table in under 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes (for chicken if cooking from raw; 0 minutes if using pre-cooked)
- Total Time: 15-20 minutes
- Yield: 4 servings 1x
- Category: Salads
- Method: No-Cook
- Cuisine: Mexican-American
Ingredients
Scale
For the Dressing:
- 1.25 cups ranch dressing (Hidden Valley recommended)
- 2 tbsp taco seasoning (McCormick preferred)
- 1/4 teaspoon salt
For the Salad:
- 2 cups cooked chicken, shredded or chopped into 1/2-inch cubes
- 2 cups romaine lettuce, chopped into 1-inch ribbons
- 2 cups cherry tomatoes, halved lengthwise
- 1 cup corn
- 1/4 cup red onion, diced
- 4 green onions, sliced separating white and green parts
- 1.25 cups black beans, rinsed and drained
- 1/2 cup cheddar cheese, freshly grated
- 1/4 cup fresh cilantro, chopped
- 1 whole lime
- 1 cup tortilla strips
Instructions
- Prepare the Taco Dressing: In a small bowl, whisk together 1.25 cups ranch dressing, 2 tbsp taco seasoning, and 1/4 teaspoon salt until fully combined and smooth. This ensures even distribution of spices throughout the creamy base. Set aside while preparing the salad components.
- Prepare the Salad Ingredients: Chop the romaine into 1-inch ribbons, halve the cherry tomatoes lengthwise, dice the red onion, slice the green onions separating the white parts from the green tops, and measure out the corn and rinsed black beans. Prepping everything first prevents sogginess and allows quick assembly.
- Assemble the Salad Base: In a large mixing bowl, combine the romaine, cherry tomatoes, corn, diced red onion, white parts of the green onions, black beans, grated cheddar cheese, and chopped cilantro. Toss gently to evenly mix the vegetables and proteins.
- Dress and Finish the Salad: Pour the prepared taco dressing over the salad and toss well to coat everything evenly. Squeeze fresh lime juice over the top and toss again to add brightness. Fold in the tortilla strips last to keep them crunchy, then garnish with the reserved green onion slices. Serve immediately to enjoy the crisp textures and fresh flavors.
Notes
- Always add the tortilla strips just before serving to maintain their crunch and avoid sogginess.
- Let chicken come to room temperature or warm slightly before adding for better flavor and texture.
- Drain and rinse canned beans and corn thoroughly to prevent watering down the dressing and salad.
- Squeeze fresh lime juice over salad at the last moment for the best citrus brightness.
- This salad is meal prep friendly; keep ingredients separate until ready to serve.
- Substitute rotisserie chicken, grilled chicken, ground turkey, or seasoned tofu for variety or dietary preferences.
- Swap romaine for iceberg, butter lettuce, or mixed greens if preferred.
- Try different cheeses like Monterey Jack, pepper jack, or Mexican blend to customize flavor.
- Dress with cilantro lime, avocado ranch, or lime vinaigrette for alternative tastes.
Keywords: taco chicken salad, quick chicken salad, easy taco salad, healthy taco salad, meal prep salad, ranch dressing salad, Mexican salad, high-protein salad
Find it online: https://foodbylina.com/20-minute-taco-chicken-salad-recipe/
