This loaded chicken taco salad with creamy lime-cilantro dressing is everything you love about tacos—just in salad form! Juicy, taco-seasoned chicken is tossed with crisp romaine, sweet corn, black beans, creamy avocado, shredded cheese, and crushed tortilla chips. It’s all brought together with a zingy homemade dressing made with mayo, sour cream, lime juice, and fresh cilantro. This bold, refreshing salad is ready in just 15 minutes, making it perfect for weeknight dinners, summer lunches, or casual entertaining!
Why You’ll Love This Recipe
- Quick and easy: Just 15 minutes from start to finish.
- Flavor-packed: A zesty, bold salad with all your favorite taco toppings.
- Versatile: Serve as a main dish, side, or even a taco filling.
- Customizable: Easy to make gluten-free, dairy-free, or vegetarian.
- Crowd-pleasing: Great for potlucks, game day, or family dinners.
Ingredients You’ll Need
For the Chicken Taco Salad
- Olive oil (2 tbsp): For sautéing the chicken.
- Boneless skinless chicken breasts (1¼ lbs): Cut into bite-sized pieces for even cooking.
- Taco seasoning (1.25 oz packet): Use reduced sodium if desired. You’ll use this in both the chicken and dressing.
- Romaine lettuce (4 cups): Chopped for a crisp base.
- Tomatoes (1–2 medium): Diced; vine-ripened, Roma, or cherry all work well.
- Canned corn (½ cup): Drained. You can substitute frozen or fresh.
- Black beans (½ cup): Drained and rinsed for convenience and protein boost.
- Hass avocado (1 medium): Peeled and diced for creamy texture.
- Shredded cheese (1 cup): A blend of Monterey Jack and cheddar works perfectly.
- Seasoned tortilla chips (1 cup): Crushed for crunch—Doritos are a flavorful option.
For the Creamy Lime-Cilantro Dressing
- Mayonnaise (½ cup): Use light mayo if preferred.
- Sour cream (¼ cup): Plain Greek yogurt can be substituted for a lighter option.
- Lime juice (3–4 tbsp): Freshly squeezed for bright, citrusy flavor.
- Cilantro leaves (¼ cup): Minced to infuse the dressing with herby flavor.
- Reserved taco seasoning (1 heaping tbsp): Adds seasoning and a little spice to the dressing.
- Granulated sugar (½ tsp): Optional—balances acidity and heat.
How to Make It (Step-by-Step)
1. Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and sprinkle with 1 heaping tablespoon of taco seasoning.
- Sauté for about 5 minutes, flipping occasionally, until the chicken is cooked through.
- Remove from heat and let rest while assembling the salad.
2. Assemble the Salad
- In a large salad bowl or platter, layer the romaine lettuce as the base.
- Top evenly with tomatoes, corn, black beans, avocado, shredded cheese, crushed tortilla chips, and cooked chicken.
3. Make the Dressing
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, and remaining taco seasoning.
- Stir in minced cilantro.
- Add more lime juice to thin the dressing if needed. Adjust seasoning with a pinch of sugar to taste.
4. Serve
- Drizzle dressing generously over the salad.
- Toss just before serving for even coating, or serve with dressing on the side.
Recipe Tips & Tricks
- Don’t overcook the chicken: Bite-sized pieces cook quickly—watch closely to keep them juicy.
- Use fresh lime juice: It adds more zing than bottled juice.
- Crush the chips just before serving: Keeps them from getting soggy.
- Make it ahead: Prep ingredients in advance and store separately; assemble and dress just before serving.
Recipe Variations & Substitutions
- Vegetarian: Skip the chicken and add extra beans or grilled tofu.
- Dairy-free: Use dairy-free mayo, omit cheese, and swap sour cream for a plant-based version.
- Gluten-free: Ensure chips and seasoning are gluten-free.
- Spicy version: Add jalapeños or a dash of hot sauce to the dressing.
- Add grains: Serve over quinoa or brown rice for a taco bowl twist.
Serving Suggestions
- Serve as a main course salad with fresh lime wedges on the side.
- Pair with tortilla soup or Mexican rice for a complete meal.
- Goes great with margaritas, agua fresca, or iced tea for summer dinners.
- Pack the salad components separately for a meal-prep lunch option.
Storage, Freezing, & Reheating Instructions
- Refrigerate leftovers: Store salad (without dressing or chips) in an airtight container for up to 2 days.
- Dressing storage: Keep in a sealed jar for up to 5 days in the fridge.
- Make-ahead tip: Store all ingredients separately and assemble just before eating for freshest texture.
- Freezing not recommended: Fresh veggies and avocado do not freeze well.
Recipe FAQs
Can I use ground chicken or turkey instead of chicken breast?
Yes! Ground chicken or turkey works great—just cook it with the taco seasoning until browned and fully cooked.
Is this salad spicy?
The taco seasoning adds mild heat. Use mild seasoning or reduce the amount for less spice, or add jalapeños for more.
Can I make this salad ahead of time?
Yes—prepare all ingredients and store them separately. Add avocado, chips, and dressing just before serving.
What can I substitute for cilantro?
If you’re not a fan of cilantro, try parsley, green onions, or simply leave it out.
Closing Thoughts + Call to Action
This chicken taco salad with creamy cilantro lime dressing is the kind of meal that checks all the boxes—quick, filling, fresh, and full of flavor. Whether you’re hosting a party, meal prepping, or need a fast weeknight dinner, this recipe delivers big-time. Try it once and you’ll find yourself making it again and again!
If you enjoyed this recipe, leave a review, pin it on Pinterest, and share it with fellow taco salad lovers! Looking for more bold, refreshing salads? Check out our Broccoli Salad with Bacon or Creamy Cucumber Salad with Cheese and Bacon for more flavor-packed ideas!