Loaded Chicken Taco Salad

A fresh, colorful, and satisfying salad packed with seasoned chicken, crunchy lettuce, black beans, sweet corn, juicy tomatoes, creamy avocado, and crispy tortilla chips. Similar chicken taco salads commonly combine these ingredients with a creamy lime-based dressing.

Recipe Information

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

For the Chicken

2 boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1 tablespoon taco seasoning
½ teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper, to taste

For the Salad

5 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1 cup black beans, drained and rinsed
¾ cup sweet corn
1 large avocado, diced
¼ cup red onion, finely chopped
½ cup shredded cheddar or Mexican-style cheese
1 cup crushed tortilla chips
Fresh cilantro, chopped, optional

Creamy Lime Dressing

¼ cup plain Greek yogurt
2 tablespoons mayonnaise
2 tablespoons fresh lime juice
1 teaspoon taco seasoning
1 tablespoon chopped cilantro
1–2 tablespoons water, if needed
Salt and pepper, to taste

Instructions

1. Cook the Chicken

Heat olive oil in a skillet over medium-high heat. Add the diced chicken, taco seasoning, garlic powder, paprika, salt, and pepper. Cook for 7–10 minutes, stirring occasionally, until fully cooked and lightly golden.

2. Prepare the Dressing

In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, taco seasoning, cilantro, salt, and pepper. Add a little water if you prefer a thinner dressing.

3. Assemble the Salad

In a large bowl, add the chopped romaine lettuce. Layer with black beans, corn, cherry tomatoes, red onion, cooked chicken, avocado, and cheese.

4. Add the Crunch

Sprinkle the crushed tortilla chips over the top just before serving so they stay crispy.

5. Finish and Serve

Drizzle with the creamy lime dressing, gently toss, and serve immediately.

Nutrition Information

Approximate per serving:

Calories: 480–550 kcal
Protein: 35–40g
Carbohydrates: 35–45g
Fat: 22–28g
Fiber: 9–12g
Sugar: 5–8g
Sodium: Varies depending on taco seasoning, beans, chips, and cheese

Nutrition can change significantly based on the amount of dressing, cheese, and tortilla chips used; comparable chicken taco salad recipes report a wide range depending on those ingredients.

Tips

Use Greek yogurt instead of extra mayonnaise for a lighter dressing.
Keep the tortilla chips separate until serving.
For a vegetarian version, replace chicken with extra black beans or chickpeas.
Add jalapeños for extra heat.
Use grilled chicken for a smoky flavor.
For meal prep, store the dressing and chips separately.

Q&A

Q: Can I make this salad ahead of time?
Yes. Prepare all ingredients in advance, but keep the avocado, dressing, and tortilla chips separate until serving.

Q: What can I use instead of chicken?
Ground turkey, grilled shrimp, beef, tofu, or extra beans all work well.

Q: How do I keep the avocado from turning brown?
Toss it with a little fresh lime or lemon juice.

Q: Is this salad healthy?
It can be a balanced, protein-rich meal with vegetables, beans, and healthy fats. For a lighter version, reduce the cheese and chips and use Greek yogurt dressing.

Q: How long will leftovers last?
Store without dressing or chips in an airtight container in the refrigerator for up to 2 days.

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.