I’m so excited to share my Chicken Taco Salad recipe with you! This is a big, colorful platter of seasoned chicken, grilled corn, fresh vegetables, creamy avocado, crunchy tortilla chips, and a zippy ranch and salsa dressing. It comes together fast and is perfect for feeding a family or for a hearty weeknight dinner.
Level: Easy
Total Time: 16 minutes active (plus a few minutes to rest the chicken)
Prep Time: 10 minutes
Cook Time: 6 minutes (chicken and corn on the stovetop)
Yield: 4 to 6 servings
Course: Main dish, Salad
Cuisine: Tex-Mex
I made this Chicken Taco Salad because I wanted a meal that felt like taco night but was easier to eat with a fork. There is something about seasoned, golden chicken and sweet grilled corn paired with cool avocado and tomatoes that just hits the spot. The dressing is a simple mix of ranch and salsa with fresh cilantro folded in for brightness. I like that you can use fresh-cooked chicken or a rotisserie bird to speed things up. This salad is flexible, family friendly, and great for a casual gathering.
How to Make Chicken Taco Salad
This salad is built in layers so assembly is easy and looks beautiful on a platter. Here is the basic flow:
• Season and pan-sear the chicken until golden and cooked through. Let it rest then dice it.
• Use the same skillet to color the corn so it picks up a bit of the chicken flavor. Cut the kernels off the cob.
• Mix the dressing while the chicken rests.
• On a platter layer shredded lettuce, chicken, tomatoes, corn, cheese, avocado, green onions, cilantro, and crushed tortilla chips. Drizzle the dressing and serve.
Ingredients
Chicken and seasoning
• 2 boneless, skinless chicken breasts
• 2 tablespoons taco seasoning, store-bought or homemade
• 1/4 cup vegetable oil (for cooking)
• 2 tablespoons butter (optional, for extra browning)
Dressing
• 3/4 cup ranch dressing (bottled or homemade)
• 1/4 cup salsa, choose a spiciness you like
• 3 tablespoons finely minced fresh cilantro
Salad
• 2 ears corn, shucked (or about 1.5 cups kernels)
• 1 large head green leaf lettuce, shredded (or 2 regular heads)
• 3 Roma tomatoes, diced
• 1/2 cup grated pepper-jack cheese
• 2 avocados, diced
• 3 green onions, sliced
• 1/2 cup fresh cilantro leaves
• Tortilla chips, slightly crushed for topping
Directions
- Season the chicken: Sprinkle both sides of the chicken breasts with the taco seasoning so the meat is coated evenly.
- Cook the chicken: Heat the vegetable oil and butter in a large skillet over medium-high heat. When the pan is hot, add the chicken. Cook until deeply golden on both sides and cooked through about 4 minutes per side. The internal temperature should reach 165 degrees F. Set the chicken on a plate and let it rest 5 minutes, then dice into bite sized pieces.
- Cook the corn: Put the ears of corn in the same skillet and roll them around so the oil and butter coat the cobs. Grill them in the pan until the kernels have a little color but are still crisp. Remove from the pan and slice off the kernels with a sharp knife. If you prefer, use a grill or a second skillet.
- Make the dressing: While the chicken cooks, whisk together the ranch dressing, salsa, and minced cilantro in a bowl. Taste and adjust the salsa level if you want more heat.
- Assemble the salad: On a large platter or in a big bowl, layer the shredded lettuce. Scatter the diced chicken, tomatoes, corn kernels, grated pepper-jack, diced avocados, sliced green onions, and cilantro. Sprinkle the crushed tortilla chips on top.
- Serve: Drizzle the dressing over the salad, leaving some extra on the side for people who want more. Serve immediately.
Process Details
• Resting the chicken: Letting the chicken rest for a few minutes after cooking keeps the juices inside. If you cut too soon the juices will run out and the meat dries faster.
• Using the same pan for corn: The browned bits in the skillet from the chicken add a bit of flavor to the corn when you roll it in the pan. It is an easy way to pick up extra savory notes without extra steps.
• Dressing balance: Mixing ranch with salsa gives the dressing creamy and tangy flavors. The cilantro adds a fresh, herbal lift that stops the dressing from feeling heavy.
Tips for Success
• If you are short on time use shredded rotisserie chicken and skip the cooking step. Toss the shredded chicken with a little taco seasoning so it still has flavor.
• Taste the dressing and add more salsa for heat or more ranch if you want it milder.
• Keep tortilla chips separate until just before serving so they stay crunchy.
• For extra char on the corn, briefly finish it under a hot broiler or on a grill.
• Make the dressing ahead and refrigerate for up to 2 days. Bring to room temperature and shake or stir before using.
Serving Ideas
• Serve this salad family style on a platter and let everyone add extra chips and dressing to their bowl.
• Make individual bowls for meal prep by storing components separately and adding chips at the last minute.
• Turn leftovers into tacos by warming the chicken and filling tortillas with lettuce, chicken and a spoon of the dressing.
• Serve with a side of rice and beans for a heartier Mexican inspired plate.
Storage & Freezing
• Refrigerator: Store leftover salad components separately if possible. The dressed salad will keep for about 1 day in the refrigerator before the chips and lettuce start to soften. The dressing will last 3 to 4 days in a sealed container.
• Freezing: Do not freeze the assembled salad. Cooked chicken can be frozen on its own for up to 3 months, then thawed and reheated.
Nutrition Info (Approximate per Serving)
• Calories: ~420
• Protein: ~30 g
• Carbohydrates: ~18 g
• Fat: ~24 g
• Fiber: ~6 g
These numbers are estimates based on the ingredient list and serving size. For precise nutrition for your version, enter your exact ingredients and amounts into a nutrition calculator.
This Chicken Taco Salad gives you the familiar flavors of tacos in an easy, fork friendly format. I love how the grilled corn and creamy avocado pair with the spiced chicken and the crunchy tortilla chips. It is fast to make, easy to scale up for a crowd, and flexible enough to use whatever chicken or veggies you have on hand. I hope you enjoy making and sharing this salad as much as I do.
