Save The first time I made taco salad, my kitchen smelled like a cantina and I couldn't stop eating the toppings straight from the cutting board. My husband walked in to find me sneaking corn kernels and muttered, Is dinner even happening tonight? That crunch from the taco shells changed everything—I realized salads don't have to be delicate or predictable. Now this is the meal I make when I want something that feels indulgent but still lets me walk away feeling light.
Last summer my sister came over for dinner, still wearing her scrubs from a twelve hour shift, and took one bite before her shoulders actually dropped two inches. She texted me the next morning asking for the recipe, claiming her kids had demolished the leftovers. Something about this salad turns Tuesday dinner into a tiny celebration.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Chicken breasts: Boneless and skinless cooks evenly and slices beautifully over the salad
- Taco seasoning: Check labels carefully if you need gluten free, or make your own with chili powder cumin and paprika
- Romaine lettuce: Sturdy enough to hold up to the weight of toppings and dressing
- Black beans: Rinse them thoroughly to remove the canned taste and excess sodium
- Corn: Fresh sweet corn is unbeatable but thawed frozen works perfectly fine
- Taco shells: Crushing these yourself gives you control over the size of those crunchy bits
- Sour cream: Greek yogurt substitutes seamlessly if you want to lighten it up
- Lime juice: Fresh squeezed makes a noticeable difference in the dressing brightness
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Season and cook the chicken:
- Pat the chicken completely dry so the seasoning adheres properly. Rub with olive oil and spices then cook in a hot skillet until golden and cooked through, about six to seven minutes per side. Let it rest before slicing—this keeps the juices locked inside.
- Whisk up the dressing:
- Combine sour cream mayonnaise lime juice cumin and hot sauce in a small bowl. Stir until completely smooth and taste for seasoning adjustments. The dressing should be creamy but pourable.
- Build your salad base:
- In a large bowl toss together chopped lettuce cherry tomatoes black beans corn green onions and diced avocado. Arrange everything prettily or give it a gentle mix. The colors alone will make you hungry.
- Assemble and serve:
- Slice the rested chicken into thin strips and arrange over the vegetables. Sprinkle shredded cheese on top then drizzle with dressing. Crush those taco shells right before serving so they stay perfectly crisp.
Save My friend Sarah brought this to a potluck and people kept asking which restaurant she'd ordered from. Watching everyone go back for seconds with that same satisfied crunch echoing through the room made me realize how something so simple could feel so special.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Make It Your Own
Swap in shredded rotisserie chicken if you're pressed for time—the seasoning still makes it sing. I've used mixed greens or spinach when romaine wasn't available and nobody complained.
Dressing Secrets
Let the dressing sit in the fridge for twenty minutes before serving. The flavors meld together and the cumin really comes alive. A tiny pinch of sugar balances the lime acidity beautifully.
Perfect Presentation
I serve this in individual wide shallow bowls so everyone gets those gorgeous layered colors. Arrange the chicken in a fan shape on top and let people crush their own taco shells at the table.
- Warm the tortilla shells slightly before crushing for even better flavor
- Extra cilantro leaves make everything look restaurant worthy
- Lime wedges on the side let guests brighten their own portions
Save This salad started as a way to use up leftover taco night ingredients and somehow became the meal I crave most often.
Recipe FAQs
- → Can I make this salad ahead of time?
Prepare components separately in advance. Cook and slice chicken, chop vegetables, and mix dressing up to 24 hours ahead. Keep everything refrigerated in airtight containers. Assemble just before serving, adding crushed taco shells last to maintain their crunch.
- → What can I use instead of taco shells?
Crushed tortilla chips, corn chips, or even crumbled cornbread work well as crunchy toppings. For a low-carb option, try crushed pork rinds or simply add extra texture with toasted pumpkin seeds or chopped pecans.
- → Is the chicken necessary or can I make it vegetarian?
You can easily skip the chicken for a vegetarian version. Increase beans to 2 cups, add extra cheese, or incorporate seasoned grilled tofu, roasted sweet potatoes, or portobello mushrooms for protein. The taco seasoning works great on roasted vegetables too.
- → How do I store leftovers?
Store salad components separately in sealed containers in the refrigerator for up to 3 days. Keep dressing in a small jar. The taco shell pieces will lose their crunch, so store them separately at room temperature in a sealed bag and add fresh ones when reheating or serving leftovers.
- → Can I grill the chicken instead of using a skillet?
Absolutely. Grill the seasoned chicken over medium-high heat for 6-8 minutes per side, or until internal temperature reaches 165°F. Let it rest for 5 minutes before slicing. Grilling adds a smoky flavor that pairs beautifully with the Tex-Mex ingredients.
