Pin It The first time I made taco salad, I was trying to use up leftover taco shells from Tuesday night dinner. I crushed them into this vibrant salad and my husband looked at me like I was crazy, but one bite convinced him this accidental combination was pure genius. Now it is the most requested dinner whenever friends come over for casual weeknight meals.
Last summer my neighbor Sarah came over while I was making this and ended up eating three servings while standing at the counter. She said the combination of warm spiced chicken against crisp cool lettuce reminded her of trips to Austin, and now she makes it every Tuesday for her family. There is something about Tex-Mex flavors that brings people together like nothing else.
Ingredients
- Chicken breasts: Boneless and skinless cooks evenly and slices beautifully across the salad
- Taco seasoning: Check labels for gluten-free certification if needed, it makes all the difference
- Romaine lettuce: Stays crisp longer than other greens and stands up to the hearty toppings
- Black beans: Rinse thoroughly until water runs clear for the best flavor
- Corn kernels: Fresh corn adds sweetness but frozen works perfectly in a pinch
- Cheddar cheese: Sharp cheddar gives the boldest flavor against the mild dressing
- Avocado: Wait to dice until right before serving so it does not brown
- Taco shells: Crushing them by hand creates the most satisfying irregular pieces
- Sour cream: Full fat makes the creamiest dressing but Greek yogurt works too
- Lime juice: Fresh squeezed juice brightens the entire dish
Instructions
- Season the chicken generously:
- Rub the olive oil all over both breasts then sprinkle with taco seasoning, salt and pepper, pressing gently so it adheres well
- Cook until perfectly juicy:
- Heat your skillet over medium heat and cook chicken about seven minutes per side until golden and juices run clear, then let it rest five minutes before slicing
- Whisk the creamy dressing:
- Combine sour cream, mayonnaise, lime juice, cumin and hot sauce in a small bowl until smooth, tasting and adding salt and pepper as needed
- Build your colorful base:
- In your largest salad bowl, toss together chopped lettuce, cherry tomatoes, black beans, corn, sliced green onions and diced avocado
- Arrange like a pro:
- Layer sliced warm chicken over the vegetables and sprinkle cheese evenly across the top so every bite gets some
- Add the finishing crunch:
- Drizzle dressing lightly over the salad, toss gently or serve on the side, then scatter crushed taco shells right before eating
Pin It My daughter started requesting this for her birthday dinner every year, which is the highest compliment she can pay any recipe. Watching friends build their own perfect bite with different proportions of ingredients has become part of the fun. This salad turned into more than just food, it became a way to gather people around the table on ordinary Tuesdays.
Make It Your Own
I love swapping in ground beef sometimes when I want something closer to traditional taco flavors. Shredded rotisserie chicken works beautifully for busy weeknights. The beauty of this recipe is how forgiving it is with substitutions.
Serving Suggestions
Set up a toppings bar with jalapeños, fresh cilantro and extra lime wedges so everyone can customize their bowl. Warm tortillas on the side turn this into a deconstructed taco feast.
Storage Solutions
Keep leftover salad components separate in airtight containers and they will stay fresh for three days. The dressing actually gets better after a night in the refrigerator.
- Store crushed taco shells in a sealed bag to maintain crunch
- Avocado keeps longer if stored with a piece of onion
- Never dress the entire salad if you plan to have leftovers
Pin It There is something joyful about eating salad with your hands, scooping up perfect bites with those crunchy shell pieces. This is the kind of dinner that makes weeknight cooking feel like a tiny celebration.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare the chicken and dressing up to 24 hours ahead. Store them separately in the refrigerator. Assemble the salad components just before serving and add the taco shells at the last moment to maintain their crunch.
- → What can I substitute for the taco shells?
Try crispy tortilla strips, wonton strips, or croutons for added texture. For a lighter option, simply omit the shells or use toasted pumpkin seeds for crunch without the shells.
- → How do I make this completely gluten-free?
Use certified gluten-free taco shells and gluten-free taco seasoning. Verify that your mayonnaise and hot sauce are also gluten-free. All other ingredients are naturally gluten-free, making this dish easily adaptable.
- → Can I use a different protein instead of chicken?
Absolutely. Seasoned ground beef, shredded turkey, or grilled shrimp work well. Cook your chosen protein with the same taco seasoning for consistent flavor throughout the salad.
- → What's the best way to dress this salad?
For optimal texture, either toss the salad lightly with dressing just before serving, or pass the dressing on the side. This prevents the lettuce from wilting and keeps the taco shells crispy until the moment of eating.
- → How should I store leftovers?
Store the chicken, dressing, and salad components separately in airtight containers for up to 3 days. Keep taco shells in a separate container. Reassemble when ready to eat to maintain the best texture and freshness.