Description
This easy Chicken Taco Salad is packed with juicy chicken, fresh veggies, black beans, cheddar cheese, and a creamy taco-seasoned ranch dressing. Perfect for a quick lunch, dinner, or meal prep!
Ingredients
For the Dressing:
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1 cup ranch dressing
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2 tablespoons taco seasoning (mild or hot)
For the Salad:
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3 cups cooked, diced chicken (cooled)
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4 cups chopped Romaine lettuce
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2 Roma tomatoes, diced
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1 cucumber, seeded and diced
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1 cup corn kernels (fresh or frozen)
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4–5 green onions, sliced
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1 (15 oz) can black beans, drained and rinsed
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4 oz sharp cheddar or pepper jack cheese, cubed
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¼ cup fresh cilantro, chopped
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Juice of ½ lime
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1 cup crushed tortilla chips
Optional Garnishes:
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Diced jalapeño
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Toasted pumpkin seeds
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Diced avocado
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Diced jicama
Instructions
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Mix ranch dressing and taco seasoning in a small bowl. Chill until ready.
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In a large bowl, combine all salad ingredients except the chips and garnishes.
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Add dressing a little at a time, tossing to coat lightly.
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Add crushed tortilla chips just before serving.
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Season with salt and pepper to taste. Garnish as desired and serve immediately.
Notes
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Store ingredients separately if prepping ahead.
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Add lime wedges for serving.
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For extra crunch, toast your tortilla chips.
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Substitute grilled tofu or chickpeas for a vegetarian version.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (if chicken needs to be cooked)
- Category: Salad, Main Dish
- Method: Tossed/Assembled
- Cuisine: Tex-Mex, American