This easy Chicken Taco Salad recipe features marinated baked chicken, fresh veggies and a delicious homemade cilantro lime dressing. Mix it up with your favorite additions!
A nutritious version of classic taco salad with refreshing Cilantro Lime Dressing is here to make your work lunches and weekday dinners a tasty breeze!
This easy recipe features quality nutrients for a big impact meal that is both filling and nourishing.
Spring greens, fresh tomatoes, red cabbage, carrots, and black beans bring a variety of micronutrients and fiber, where chicken brings a big dose of protein.
While classic taco salad recipes use iceberg lettuce, I enjoy using spring greens for a bigger dose of Vitamins and antioxidants. You can use any greens you love!
If you’re a taco salad lover, also try my Shredded Beef Taco Salad.
One of my favorite parts about taco salads is just how versatile they are! Here are the simple ingredients I use, and note the potential customizations as well.
Chicken Taco Salad Ingredients:
For the Chicken:
Boneless Skinless Chicken Thighs: Boneless chicken thighs always come out tender with rich flavor, which is why they tend to be my preference over chicken breasts. Nevertheless, boneless skinless chicken breast works too.
Red Enchilada Sauce: Used as the easiest marinade of all time, simply pick up some store-bought enchilada sauce to add tons of flavor to the chicken.
For the Salad:
Spring Greens: I like using spring greens in all of my salad recipes because they contain a variety of quality nutrients. Any kind of lettuce works here. Iceberg lettuce or romaine lettuce is more customary in taco salad recipes.
Avocado: Creamy, rich, and delicious, avocado adds a decadent vibe to the meal.
Black Beans: Bringing that Mexican vibe, I like adding black beans for quality carbohydrates and fiber.
Purple Cabbage: A burst of color and crunchy texture, cabbage adds a festive essence.
Carrots: Some natural sweetness and color.
Cherry Tomatoes: Juicy pops of joy.
Red Onion: For a little heat and a burst of flavor. Swap it for green onion for a less intense flavor.
Radishes: Only if you like them.
All of these whole foods combined amount to a healthy dinner idea that can easily be changed up according to what you’re craving.
For the Cilantro Lime Dressing:
Make my Cilantro Lime Dressing, or prepare your own favorite homemade salad dressing. For my cilantro lime dressing, you’ll need olive oil, fresh lime juice and zest, garlic, fresh cilantro, and pure maple syrup.
Recipe Customizations:
- Make my 5-Ingredient Crock Pot Mexican Shredded Chicken for a larger batch of chicken. Store-bought rotisserie chicken works too.
- Add in any of your favorite fresh vegetables.
- Swap out the chicken for shrimp or carnitas.
- Mix in ½ cup to 1 cup of grated cheddar cheese.
- Add in ½ cup of black olives and/or fresh corn or red bell peppers.
- Serve the salad with tortilla chips or tortilla strips.
- Make grilled chicken breasts or grilled chicken thighs instead of baked.
- Serve with a little sour cream on top.
- Marinate the chicken in 3 tablespoons of oil and 2 tablespoons of homemade taco seasoning instead of enchilada sauce.
- Use your favorite dressing. Ranch dressing, creamy avocado dressing, or even Caesar salad dressing are my top picks.
Step By Step Instructions:
Step 1: Prepare the Chicken:
Transfer the raw chicken and enchilada sauce to a large zip lock bag. Seal the bag and move the chicken pieces around until they are coated in sauce. Refrigerate for at least 15 minutes, ideally several hours.
Preheat the oven to 425 degrees F.
Transfer the chicken to a large casserole dish in an even layer.
Bake on the center rack of the preheated oven for 20 minutes. Spoon the pan juices over the chicken and broil for 5-8 minutes, or until a lovely char forms. Chicken thighs are cooked through once they have reached an internal temperature of 180 degrees Fahrenheit or higher. Cook chicken breasts to 165 degrees Fahrenheit.
Let the chicken rest for 10 minutes.
Slice using a sharp knife, or chop into bite sized chunks.
Step 2: Make the Dressing:
Mix the dressing ingredients in a blender or in a bowl. Refrigerate until ready to use.
Step 3: Make the Chicken Taco Salad:
Chop all of the ingredients for the salad and transfer them to a large bowl.
Pour in your desired amount of dressing. Toss everything together until the salad is coated with dressing.
Serve in big salad bowls and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 12 hours. Salads are best when stored fresh. For the best results, store chicken, salad dressing, and veggies in separate containers.
Meal Prep Tips:
- Prepare all of the ingredients in advance and store them in separate containers. If you’re bringing this delicious recipe to work for lunch, add everything to a large jar or sealable container and mix the dressing in just before eating.
- The chicken and the dressing can be prepared up to 5 days ahead of time.
I love this chicken taco salad idea for easy lunches because it contains wholesome ingredients that won’t put you into an afternoon energy slump. Plus, the big flavors are something to look forward to!
The next time you’re craving a refreshing salad with a taco vibe, whip up this quick and simple meal.
I find easy salad recipes like this to be a blessing during the warm months of the year, because they are very versatile and they are so refreshing yet filling! Plus, they require very little time or effort to prepare.
If you’re a big salad lover like me, also try out these reader favorites.
More Dinner Salad Recipes:
- Curry Shrimp Salad with Creamy Avocado Dressing
- Thai Chicken Chopped Salad
- Cranberry Pecan Chicken Salad
- Crunchy Spring Mix Salad
- Chicken Bacon Ranch Avocado Salad
- Easy Chopped Salmon Salad
Get your taco fix!
Chicken Taco Salad Recipe
Ingredients
For the Chicken
- 1 pound boneless skinless chicken thighs 4 thighs
- ½ cup enchilada sauce
For the Salad
- 5 ounces spring greens*
- 1 large ripe avocado
- 1 cup black beans drained and rinsed
- ½ cup grated carrots
- 1 cup red cabbage thinly sliced
- ⅔ cup cherry tomatoes halved
- ½ cup red onion thinly sliced
- 6 radishes thinly sliced, optional
- 1 batch Cilantro Lime Dressing
Instructions
Prepare the Chicken:
- Transfer the raw chicken and enchilada sauce to a large zip lock bag. Seal the bag and move the chicken pieces around until they are coated in sauce. Refrigerate for at least 15 minutes, ideally several hours.
- Preheat the oven to 425 degrees F.
- Transfer the chicken to a large casserole dish in an even layer.
- Bake on the center rack of the preheated oven for 20 minutes. Spoon the pan juices over the chicken and broil for 5-8 minutes, or until a lovely char forms. Chicken thighs are cooked through once they have reached an internal temperature of 180 degrees Fahrenheit or higher. Cook chicken breasts to 165 degrees Fahrenheit.
- Let the chicken rest for 10 minutes.
- Slice using a sharp knife, or chop into bite sized chunks.
Make the Dressing:
- Mix the dressing ingredients in a blender or in a bowl. Refrigerate until ready to use.
Make the Salad:
- Chop all of the ingredients for the salad and transfer them to a large bowl.
- Pour in your desired amount of dressing. Toss everything together until the salad is coated with dressing.
- Serve in big salad bowls and enjoy!
- Store leftovers in an airtight container in the refrigerator for up to 12 hours. Salads are best when stored fresh. For the best results, store chicken, salad dressing, and veggies in separate containers.
Notes
Nutrition
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