Crunchy Chicken Taco Salad

A fresh, vibrant Tex-Mex salad featuring seasoned shredded chicken, crisp vegetables, black beans, and a creamy salsa-lime dressing, finished with diced avocado and crunchy tortilla chips.

Recipe Overview

Ingredients

Salad Base & Protein

• 4 cups Romaine lettuce, chopped

• 2 cups Cooked chicken, shredded (rotisserie or cooked chicken breast)

• 1 tbsp Taco seasoning

• 2 tbsp Water

• 1 cup Cherry tomatoes, halved

• 1 cup Sweet corn (canned, thawed frozen, or grilled)

• 1 can (15 oz) Black beans, rinsed and drained

• ½ cup Red onion, finely diced

• 1 cup Shredded Cheddar or Mexican blend cheese

• ¼ cup Fresh cilantro, chopped

• 1 large Avocado, diced (add just before serving)

• 1–2 cups Tortilla chips or taco shells, roughly crushed

Zesty Creamy Dressing

• ½ cup (120 g) Sour cream or Greek yogurt

• ½ cup (120 mL) Mild or medium salsa

• 1 tbsp (15 mL) Fresh lime juice

• ½ tsp each: Cumin, garlic powder, salt, and black pepper

Step-by-Step Instructions