Loaded Chicken Taco Salad with Marinated Chicken

Name: Chicken Taco Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 1.5 pounds chicken thighs, trimmed.; 3 tablespoons olive oil, divided.; 2 tablespoons lime juice.; 4 teaspoons chili powder, divided.; 2 teaspoons ground cumin.; 2 teaspoons minced garlic.; 1 1/2 teaspoons salt.; 1 teaspoon black pepper.; 1 can black beans, drained.; 1 ear corn or 1 cup frozen corn.; 3/4 cup fresh salsa.; 1/3 cup cilantro, chopped.; 6 cups romaine lettuce, chopped.; 4 ounces tortilla chips.; 1 cup shredded cheese.; 1 1/2 cups grape tomatoes, halved.; 1 avocado, chopped.; 1/2 cup red onion, chopped.; 1/2 cup sour cream.; Mexican hot sauce to taste.

Featured in Refreshing Salads.

This fully loaded taco salad combines marinated and pan-seared chicken thighs with fresh vegetables, beans, and corn. Topped with cheese, avocado, and crispy tortilla chips, it's a complete meal that's both nutritious and satisfying.

By Norah Momoria

Updated on Tue, 21 Jan 2025 13:28:03 GMT

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A colorful salad featuring lettuce, grilled chicken, tomatoes, corn, and tortilla chips, served in a white bowl. | recipesim.com

I created this Chicken Taco Salad recipe when I wanted something lighter than regular tacos but still packed with those amazing Tex-Mex flavors. Now it's my go-to meal when I'm craving something fresh and filling! The combination of spicy chicken crunchy veggies and those crispy tortilla bits makes every bowl a fiesta.

What Makes This Salad Special

This isn't your ordinary salad! It's loaded with perfectly seasoned chicken fresh ingredients and all those delicious taco toppings we love. I make it year-round and love how I can prep everything ahead for easy dinners. Plus everyone gets to customize their bowl exactly how they like it.

What You'll Need

Chicken Thighs: They stay so juicy and flavorful.
Black Beans: Rinse them well they're perfect here.
Fresh Stuff: Corn tomatoes avocado onions and lots of cilantro.
Sour Cream: Makes everything creamy and cool.
Salsa: Fresh is best but your favorite jar works too.
Cheese: I love sharp cheddar but use what you like.
Tortilla Chips: For that perfect crunch factor.

Let's Make It

Start With The Chicken: Let it soak up all those yummy marinade flavors.
Cook It Up: Get that chicken nice and golden in your skillet.
Bean Time: Cook your beans and corn in those tasty chicken drippings.
Build Your Bowl: Layer everything up starting with lettuce and finishing with all your favorites.
Dig In: Serve it right away while everything's fresh and perfect.

A colorful salad featuring shredded grilled chicken, lettuce, diced tomatoes, corn, red onion, and a drizzle of dressing, with tortilla chips in the background. | recipesim.com

Mix It Up

Sometimes I throw the chicken on the grill for extra smoky flavor or swap in steak when we're feeling fancy. Adding quinoa makes it extra filling and different peppers change up the heat level. Even the cheese is fun to experiment with try some crumbly Mexican varieties!

My Best Tips

Keep your crispy things separate until serving time nobody likes soggy chips! When I'm reheating leftovers I warm up just the chicken and beans. And don't forget to taste and adjust your seasonings everyone likes different heat levels.

Perfect Partners

While this salad is plenty filling on its own I love serving it with fresh guacamole on the side. A squeeze of lime right before eating makes all the flavors pop and sometimes I'll whip up a light citrus dressing to drizzle over top.

Frequently Asked Questions

→ Can I use chicken breast instead of thighs?: Yes, but thighs stay more tender. Reduce cooking time slightly for breast.
→ How long can I marinate the chicken?: From 1 hour up to 24 hours. Longer means more flavor.
→ Can I prep components ahead?: Yes, cook chicken and prep vegetables ahead, assemble just before serving.
→ Why use cast iron skillet?: Creates better browning, but any heavy skillet works.
→ Can I make this vegetarian?: Skip chicken, double beans and corn for protein.

Chicken Taco Salad

A hearty taco salad featuring marinated chicken, black beans, corn, fresh vegetables, and all the classic taco toppings.

Prep Time

25 Minutes

Cook Time

20 Minutes

Total Time

45 Minutes

By: Norah Momoria

Category: Vibrant Salads

Difficulty: Intermediate

Cuisine: Mexican-American

Yield: 4 Servings (4 salads)

Dietary: Gluten-Free

Ingredients

01 1.5 pounds chicken thighs, trimmed.

02 3 tablespoons olive oil, divided.

03 2 tablespoons lime juice.

04 4 teaspoons chili powder, divided.

05 2 teaspoons ground cumin.

06 2 teaspoons minced garlic.

07 1 1/2 teaspoons salt.

08 1 teaspoon black pepper.

09 1 can black beans, drained.

10 1 ear corn or 1 cup frozen corn.

11 3/4 cup fresh salsa.

12 1/3 cup cilantro, chopped.

13 6 cups romaine lettuce, chopped.

14 4 ounces tortilla chips.

15 1 cup shredded cheese.

16 1 1/2 cups grape tomatoes, halved.

17 1 avocado, chopped.

18 1/2 cup red onion, chopped.

19 1/2 cup sour cream.

20 Mexican hot sauce to taste.

Instructions

Step 01

Mix lime juice, 2 tablespoons oil, 3 teaspoons chili powder, cumin, garlic, salt, and pepper together to prepare the marinade.

Step 02

Marinate the chicken in the marinade for 1-24 hours.

Step 03

Heat a skillet over medium-high heat.

Step 04

Cook the chicken for 6 minutes per side. Let rest for 5 minutes, then cut into pieces.

Step 05

Clean the skillet after cooking the chicken.

Step 06

Heat the remaining oil and sauté the corn for 2 minutes.

Step 07

Add black beans, salsa, and the remaining chili powder. Cook for 2 more minutes and add cilantro.

Step 08

Assemble the salads with romaine lettuce, tortilla chips, chicken, grape tomatoes, avocado, red onion, shredded cheese, and sour cream. Add hot sauce to taste.