Why You’ll Love This Recipe

Bursting with bold, southwestern flavors
A complete meal that’s both nutritious and filling
Easily customizable with different proteins or toppings
Great for meal prep and quick weeknight dinners
Naturally gluten-free when made with the right ingredients

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon salt
4 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1 avocado, sliced
1 cup black beans, rinsed and drained
1 cup corn kernels (fresh, canned, or frozen)
¼ cup sliced red onion
¼ cup shredded cheddar cheese
Tortilla strips or crushed tortilla chips
Dressing of choice (creamy cilantro, ranch, or vinaigrette work well)

Directions

In a bowl, mix the olive oil, chili powder, cumin, garlic powder, and salt. Coat the chicken breasts in the marinade and let sit for at least 15 minutes.
Heat a grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side, or until cooked through. Let it rest for 5 minutes, then slice.
In a large bowl, combine romaine, tomatoes, avocado, black beans, corn, red onion, and cheese.
Add the sliced grilled chicken on top and sprinkle with tortilla strips.
Drizzle with dressing and toss just before serving.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Swap the Protein: Use grilled shrimp, steak, or tofu instead of chicken.
Make it Spicy: Add jalapeños or use a spicy chipotle dressing.
Vegetarian Option: Skip the chicken and double the beans or add grilled vegetables.
Add Whole Grains: Mix in some cooked quinoa or brown rice.
Change the Greens: Try it with spinach, kale, or a spring mix.

Storage/Reheating

Storage: Store ingredients separately in airtight containers in the fridge for up to 3 days. Keep the dressing and tortilla strips separate until ready to serve.
Reheating: Reheat the chicken in the microwave or a skillet. The salad itself is best served cold.

FAQs

Can I make this salad ahead of time?

Yes, prepare the components in advance and assemble just before eating to keep it fresh.

What dressing goes best with taco salad?

Creamy cilantro dressing, ranch, or a lime vinaigrette all pair well.

Is it okay to use pre-cooked chicken?

Absolutely. Rotisserie or leftover grilled chicken works perfectly.

Can I make this dairy-free?

Yes, simply skip the cheese or use a dairy-free alternative.

How do I keep avocado from browning?

Toss avocado in lime juice and add it just before serving.

What other toppings can I use?

Try olives, diced bell peppers, or pickled onions for extra flavor.

Can I use ground chicken or beef instead?

Yes, seasoned ground meat is a great alternative to grilled chicken.

Is this salad gluten-free?

It is, as long as your dressing and tortilla strips are gluten-free.

What’s the best way to get crispy tortilla strips?

Use store-bought strips or bake sliced corn tortillas until crispy.

Can I add a creamy element?

Yes, a dollop of sour cream or Greek yogurt works well.

Conclusion

Grilled Chicken Taco Salad is a quick, flavorful, and flexible meal that brings all the goodness of tacos into a lighter, veggie-packed form. Whether you’re hosting a casual dinner or packing lunch for the week, this recipe delivers bold taste and satisfying nutrition in every bite.