Tex-Mex Taco Chicken Salad

If you’re looking for fresh, crunchy stuff with bold flavors, your new obsession should be this Tex-Mex Taco Chicken Salad. That’s what I love about this dish: it does the best parts of a taco (spicy chicken, creamy dressing, cool veggies, and cheesy toppings) in one big, hearty salad. It’s a quickie to whip up, easy for meal prep, and the whole table will adore it for its versatility.

What is Tex-Mex Taco Chicken Salad All About?

Tex-Mex Taco Chicken Salad is an explosion of colors with seasoned chicken, fresh vegetables, beans, corn, cheeses, and tortilla strips tossed in a tangy dressing. Sounds like it’s the perfect harmony of spicy, savory, and refreshing flavors—the taco salad. A lighter version of the standard tacos, but just as filling.

Ingredients

For the chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• ½ teaspoon paprika

For the salad:

• 4 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh or canned)
• ½ red onion, thinly sliced
• 1 avocado, diced
• ½ cup shredded cheddar or Mexican cheese blend
• 1 cup tortilla strips or crushed tortilla chips

For the dressing:

• ½ cup sour cream or Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon taco seasoning

Instructions

1. Cook chicken – Rub the chicken with olive oil, taco seasoning, and paprika, then cook in an oiled skillet over moderate heat for about 6-7 minutes on each side, or until golden and cooked through. Cut into strips.
2. Make the dressing- Combine the sour cream, mayo, lime juice, and taco seasoning for a smooth dressing.
3. Assemble the salad- In a large bowl, layer the lettuce, tomatoes, beans, corn, onion, avocado, cheese, and tortilla strips.
4. Top with chicken- Add the sliced chicken on top.
5. Drizzle and toss- Pour the dressing over the salad just before serving and gently toss.

Storage Tips

• Store leftovers, covered, in the fridge for up to 2 days.
• Keep the dressing separate until serving to avoid a soggy salad.

Serving Suggestions

• Serve with extra lime wedges for adding brightness.
• For a hearty meal, pair with warm quesadillas or cornbread.
• If you like extra heat, add jalapeños.

Pro Tips

• Give ground turkey or beef a twist instead of chicken.
• If you’re health-conscious, use light sour cream or Greek yogurt instead.
• Prep the veggies beforehand for easy assembly on busy nights.

FAQs

1. Can I make this salad less hot?

Yes! Use a mild taco seasoning and drop the jalapeños for an even lower heat exposure.

2. Can I make it all vegetarian?

Absolutely. It’s so easy to just leave out the chicken and instead pile in some extra beans or grilled veggies.

3. What can I substitute for sour cream?

Greek yogurt is perfect as a creamy, yet lighter, substitute.

4. Is this salad gluten-free?

Yes, it is, just check that the taco seasoning and tortilla chips are gluten-free.

Try IT!

Who cares? Tex-Mex Taco Chicken Salad’s the most fun way to do taco night without having to roll it in heavy, greasy tortillas. Terrestrial, filling, and quite literally coming together in under 30 minutes, try it out-you might find yourself making it again and again!