Loaded Chicken Taco Salad

A colorful, crunchy, and satisfying taco-style salad loaded with tender chicken, creamy avocado, black beans, sweet corn, juicy tomatoes, fresh vegetables, cheese, and crispy tortilla chips. Perfect for an easy lunch, dinner, or potluck!

Prep Time: 20 minutes
Cook Time: 10–15 minutes
Total Time: About 30 minutes
Servings: 6Ingredients

For the Salad

3 cups cooked chicken, chopped or shredded
6 cups chopped romaine lettuce or mixed greens
1 cup cherry tomatoes, halved
1 medium cucumber, chopped
1 cup black beans, drained and rinsed
1 cup sweet corn, drained
½ cup red onion, finely chopped
1 large avocado, diced
1 cup shredded cheddar or Mexican-style cheese
1 cup crushed tortilla chips
¼ cup chopped fresh cilantro
1 tablespoon lime juice

Optional Taco Seasoning for the Chicken

1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon onion powder
Salt and black pepper, to taste
1 teaspoon olive oil

Creamy Lime Dressing

½ cup plain Greek yogurt or sour cream
2 tablespoons mayonnaise
1–2 tablespoons fresh lime juice
1 teaspoon honey
½ teaspoon garlic powder
½ teaspoon chili powder
1–2 tablespoons water, as needed
Salt and black pepper, to taste

Instructions

1. Season the chicken

If using plain cooked chicken, heat the olive oil in a skillet over medium heat. Add the chicken, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Stir for 3–5 minutes, until hot and well coated.

2. Make the dressing

In a small bowl, whisk together the Greek yogurt or sour cream, mayonnaise, lime juice, honey, garlic powder, chili powder, salt, and pepper. Add a little water if needed to reach your preferred consistency.

3. Prepare the salad

In a large serving bowl, add the chopped lettuce, chicken, tomatoes, cucumber, black beans, corn, and red onion.

4. Add the finishing ingredients

Gently add the avocado, shredded cheese, and cilantro. Squeeze fresh lime juice over the salad.

5. Dress and serve

Drizzle with the creamy lime dressing and toss gently. Top with crushed tortilla chips just before serving so they stay crunchy.

Enjoy immediately!

Nut & Allergy Information

This recipe is naturally nut-free when prepared with nut-free ingredients.

However, always check labels on:

Tortilla chips
Taco seasoning
Mayonnaise
Shredded cheese
Greek yogurt or sour cream
Packaged or pre-cooked chicken

Some packaged products may be manufactured in facilities that also process peanuts or tree nuts.

Contains or may contain:

Dairy: Cheese, Greek yogurt/sour cream
Egg: Mayonnaise may contain egg
Gluten: Usually gluten-free, but check tortilla chips and seasonings
Soy: May be present in some packaged ingredients
Nuts: No nuts are intentionally used

For a dairy-free version: Use dairy-free cheese and plant-based yogurt or sour cream.
For an egg-free version: Use egg-free mayonnaise.
For a vegan version: Replace chicken with extra black beans, chickpeas, or seasoned tofu.

Recipe Tips

Meal prep: Keep the dressing, avocado, and tortilla chips separate until serving.
More protein: Add extra chicken or use high-protein Greek yogurt in the dressing.
Low-carb option: Skip the corn and tortilla chips.
Spicier version: Add diced jalapeños, hot sauce, or extra chili powder.
Extra flavor: Add salsa, pickled jalapeños, or a spoonful of guacamole.
To prevent avocado from browning, toss it with a little extra lime juice. Q&A

Can I make this salad ahead of time?

Yes. Prepare the ingredients up to 2 days ahead, but store the dressing, avocado, and tortilla chips separately.

How long does it last in the refrigerator?

The undressed salad can last about 2–3 days when stored properly in an airtight container. For the best texture, add avocado and chips when serving.

Can I use rotisserie chicken?

Absolutely! Rotisserie chicken makes this recipe even faster and easier.

Can I use another type of bean?

Yes. Pinto beans, kidney beans, or chickpeas work well.

Is this recipe gluten-free?

It can be. Check that your tortilla chips, seasonings, and other packaged ingredients are certified gluten-free if necessary.

Can I leave out the mayonnaise?

Yes. Simply use extra Greek yogurt or sour cream instead.

How can I make it healthier?

Use Greek yogurt for the dressing, reduce the cheese, use baked tortilla chips, and add extra fresh vegetables.

What can I serve with taco salad?

It is delicious on its own or served with salsa, guacamole, fresh fruit, Mexican-style rice, or warm corn tortillas.

Can I make this vegetarian?

Yes! Omit the chicken and add extra beans, chickpeas, tofu, or another plant-based protein.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.