Go Back
Chicken taco salad in a white bowl with tortilla chips on top

Chicken Taco Salad

This crunchy Tex-Mex chicken taco salad is perfect for a low-stress garden lunch. Packed with seasoned chicken, black beans, corn, and fresh veggies, it's picnic-friendly and full of cozy flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup mayonnaise
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp lime juice
  • 1 small garlic clove minced
  • 1/4 tsp salt for dressing
  • 6 cups chopped romaine lettuce
  • 1 can 15 oz black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen thawed
  • 1 cup cherry tomatoes halved
  • 1/2 cup sliced radishes
  • 1/2 cup crumbled cotija cheese or feta
  • 1 avocado diced
  • Tortilla chips for serving

Method
 

  1. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Pat chicken dry, rub with 1 tbsp olive oil, then coat evenly with the seasoning mix. Let rest while you prep other ingredients.
  3. Heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken 5-7 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a cutting board and let rest 5 minutes before dicing.
  4. In a small bowl, whisk together sour cream, mayonnaise, cilantro, lime juice, garlic, and salt. Refrigerate until ready.
  5. In a large bowl, combine romaine, black beans, corn, tomatoes, radishes, and cotija. Add diced chicken and avocado. Drizzle with dressing and toss gently.
  6. Serve with tortilla chips on top or on the side.