Crunchy Taco Chicken Salad (Printable)

Vibrant Tex-Mex salad featuring seasoned taco chicken, crisp lettuce, beans, cheese, and crunchy shell pieces.

# What You Need:

→ Taco Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 2 teaspoons taco seasoning
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper

→ Salad

06 - 6 cups romaine lettuce, chopped
07 - 1 cup cherry tomatoes, halved
08 - 1 cup canned black beans, rinsed and drained
09 - 1 cup corn kernels
10 - 1 cup shredded cheddar cheese
11 - 2 green onions, sliced
12 - 1 avocado, diced
13 - 1 cup crushed taco shells

→ Dressing

14 - ½ cup sour cream
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon fresh lime juice
17 - 1 teaspoon hot sauce
18 - ½ teaspoon ground cumin
19 - Salt and black pepper to taste

# How To Make It:

01 - Pat chicken breasts dry with paper towels. Rub evenly with olive oil, taco seasoning, salt, and pepper on all sides.
02 - Heat a skillet over medium heat. Cook chicken 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest 5 minutes before slicing thinly.
03 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, and ground cumin until smooth. Season with salt and pepper to taste.
04 - In a large salad bowl, combine chopped romaine lettuce, halved cherry tomatoes, drained black beans, corn kernels, sliced green onions, and diced avocado. Toss gently to combine.
05 - Arrange sliced taco chicken over the salad mixture. Sprinkle evenly with shredded cheddar cheese.
06 - Drizzle dressing over the salad and toss lightly, or serve dressing on the side for individual preference.
07 - Top with crushed taco shells immediately before serving to maintain maximum crunchiness.

# Expert Suggestions:

01 -
  • The contrast of cold crisp lettuce against warm spiced chicken creates this incredible temperature dance that keeps every bite interesting
  • You get all those beloved taco flavors without the post meal regret that comes from eating half a dozen tortillas
  • The crushed taco shells on top are not just garnish—theyre the texture hero that ties the whole concept together
02 -
  • Crush those taco shells right before serving—left at room temperature even 15 minutes they start losing their signature crunch
  • The dressing can be made up to 3 days ahead and actually tastes better after the flavors have time to get friendly
  • Warm chicken against cold salad is not a mistake—its intentional and creates this wonderful temperature contrast
03 -
  • Let the seasoned chicken sit at room temperature 20 minutes before cooking for more even cooking
  • If your taco shells arent crushing easily, pop them in a 350°F oven for 3 minutes to crisp them up first
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