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5 from 6 votes

Chicken Taco Salad Recipe

Crunchy and fresh chicken taco salad is a weeknight dinner dream! Easy, flavorful, and a recipe that everyone will enjoy.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Salad
Cuisine: Mexican
Servings: 4
Author: Lil' Luna



  • 2 chicken breasts boneless, skinless
  • 2 tbsp taco seasoning
  • 1/4 cup butter


  • 2 ear corns shucked
  • 2 Romaine lettuce shredded
  • 2 roma tomatoes diced
  • 1/2 cup Mexican cheese shredded
  • 2 avocados cubed
  • cilantro chopped
  • 1 cup tortilla strips
  • 1/2 cup dressing


  • Add butter to frying pan and melt on MEDIUM heat. Add chicken breasts and sprinkle with taco seasoning and cook chicken for about 5 minutes on each side, or until internal temp is 165 degrees. Set aside to let cool.
  • Clean out frying pan and add 1 tbsp butter and cook corn kernels until crisp (about 4-5 minutes). Set aside.
  • Dice chicken into small cubes.
  • Layer salad pieces onto a tray and top with lettuce, chicken, tomatoes, cheese, avocados, cilantro, and tortilla strips. Serve individually and top with your favorite dressing.


Calories: 483kcal | Carbohydrates: 15g | Protein: 30g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 116mg | Sodium: 466mg | Potassium: 1025mg | Fiber: 8g | Sugar: 2g | Vitamin A: 2222IU | Vitamin C: 17mg | Calcium: 121mg | Iron: 1mg