Easy Chicken Taco Salad
This easy-to-make idea for a healthy chicken taco salad recipe features a homemade salsa ranch dressing that gives this dish a creamy sauce with a bit of a kick. Best of all, you can have it ready in less than 30 minutes.
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Easy meals like this taco chicken salad are the name of the game on busy weeknights. Other faves include this spicy sesame ground beef bowls recipe and this creamy tomato and spinach pasta. Check out all of our dinner recipes for more inspiration.
Why you will love this recipe
This dish is so simple and quick to make with minimal prep time and just one pan. Ready in 30 minutes, who doesn’t love that?
Naturally gluten-free recipe. Bonus!
Ingredient notes
Find the complete ingredient list, with measurements, in the recipe card below.
Salad ingredients
- Chicken Breasts – You can also substitute chicken thighs if you prefer.
- Ranch Dressing – I use homemade ranch dressing, which is made with Greek yogurt. You can totally use a store-bought ranch, but read the nutrition label and avoid anything weird.
- Salsa – Choose your favorite spice level of salsa. After trying a million kinds, I always recommend Herdez.
- Romaine lettuce – Shredded lettuce is the crunchy base of the salad and seriously the best way to enjoy greens.
- Seasonings – Sea salt, black pepper, and chili powder. Use a homemade taco seasoning if you feel fancy!
Topping ideas
- Tortilla chips
- Shredded cheddar cheese
- Sour cream
- Fresh corn kernels
- Chopped avocados or guacamole
- Torn cilantro
- Chopped tomatoes or salsa
- Black beans
- Diced red onion
Expert Tip!
Use fresh ingredients to ensure that your chicken taco salad tastes delicious. Opt for high-quality, free-range, hormone-free chicken. You can also make your own ranch dressing for a fresher and healthier option.
Equipment
No fancy equipment needed.
- Cutting Board and Knife – For chopping up the ingredients.
- Mixing Bowl – For stirring together the sauce ingredients.
- Large Skillet – For cooking the chicken and the sauce. All in one pan. Cast iron pans are popular, but we’ve been LOVING our HexClad pan lately.
Hybrid technology features a laser-etched hexagonal nonstick surface that combines stainless steel and ceramic coatings for the ultimate sear and easy cleaning.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, wash the romaine lettuce and pop it in the fridge to keep it cool and crisp. Check out this post that details how to properly wash your greens.
Step 2
Second, slice up two chicken breasts into strips while your skillet warms up some olive oil. Use a sharp knife and a large cutting board to slice the chicken.
Step 3
Next, toss the chicken strips into the hot pan.
Stir the chicken pieces well with the oil to coat them, then sprinkle in the chili powder and stir again.
Step 4
While the chicken is cooking, stir together the salsa and ranch dressing in a small bowl to make the dressing.
This becomes the taco salad dressing for your salad. I can’t even tell you how good this tastes!
Step 5
Once the chicken is cooked, drizzle the sauce over the chicken strips and stir well to coat everything.
Then let this simmer for a bit so all the flavors can absorb.
Step 6
Now it is time to build the salad.
First, start with a layer of the crisp romaine lettuce.
Second, crumble the tortilla chips over the lettuce. In my expert opinion, chips are essential for the crunch factor.
I like to add the chips before the chicken so they get drenched in the sauce.
Finally, top it with the warm chicken and spicy ranch dressing from the pan.
Don’t forget to spoon lots of sauce over the chicken.
Finish with your favorite toppings.
Check out the ingredients list above or the recipe card below for topping ideas.
Expert Tip!
Through trial and error, I’ve learned not to layer the salad beforehand, as the warm dressing will wilt the ingredients. Assemble the salad right before eating for the best taste and texture.
Substitutions and recipe variations
- Swap in ingredients such as feta cheese, olives, cucumbers, and a tzatziki dressing to give your chicken taco salad a Mediterranean twist.
- Use shredded rotisserie chicken, black beans, corn, and a BBQ ranch dressing instead of the salsa for a sweeter southwestern-style salad.
- You can also substitute chicken thighs if you prefer.
- Any green leaf lettuce works great as a base for the salad.
Serving suggestions
- Serve with lime wedges. A squeeze of lime juice can bring out the best in the flavors in this dish.
- Top your salad with fresh herbs such as cilantro or parsley to add freshness and flavor.
FAQS
This recipe has 30 grams of protein as is. Take any toppings into account for added protein. Sour cream, Greek yogurt, and black beans are all decent sources of protein.
It all depends on the ingredients you choose. Homemade taco salads are definitely a great choice, as you control the quality.
Yes, you can swap the chicken for a plant-based protein such as tofu or tempeh. You can also add additional vegetables such as roasted sweet potatoes or sautéed mushrooms for extra flavor and texture.
Storage tips
To store: This dish can be prepared ahead of time by cooking the chicken and transferring it to airtight containers with a lid. Let it come to room temperature, close the airtight lid, and refrigerate until you are ready to eat. Store leftovers the same way.
To reheat: Gently reheat in a skillet or saucepan over medium-low heat until warmed through.
More easy dinner recipes
*Originally posted November 22, 2013, updated June 12, 2019, and updated again on March 4, 2026.*
If you’ve tried this taco salad with chicken, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Easy Chicken Taco Salad
Ingredients
- 2 chicken breasts, cut into thin strips
- 1 tbsp olive oil
- ½ tsp fine sea salt
- ½ tsp chili powder
- freshly ground pepper
- ½ cup ranch dressing
- ½ cup salsa
- 1 head romaine lettuce, chopped
- 1 cup crumbled tortilla chips
- ½ cup shredded cheese
Instructions
- Heat the olive oil in a large skillet over medium heat. Once it is warmed, add in the chicken strips. Coat the chicken in the oil by stirring it well. Sprinkle with salt and pepper and chili powder. Leave over medium heat, stirring until fully cooked through, about 10 minutes.
- Meanwhile, stir ranch dressing and salsa together. Reserve 2-3 tablespoons for the greens.
- Once the chicken is cooked pour the dressing/salsa combo over it, stir well and reduce to a low simmer for 5 more minutes. Give it a stir a few times.
- Meanwhile, shred your cheese and toss the greens with the reserved dressing.
- Build your plate starting with the greens, chips, chicken mixture, and lastly the cheese.
- Add any other toppings you enjoy! See notes below for topping ideas.
Video
Notes
Nutrition
Hi,
I was looking for an easy Chicken Taco Salad when i came across your site. My niece doesn’t eat beef, so I want to invite her over for lunch one day in March 2024. That’s just a few days away. Yeah ! Come on Spring. Thanks for this delicious looking Salad.
I’m sure we will enjoy the whole afternoon, esp. this Salad.
Oh how lovely! I hope you have a wonderful visit with your niece. Spring is definitely in the air. Thanks Barb!
I love this salad but I don’t understand the 16g of total fat that’s mentioned in the myfitnesspal blog when they shared this recipe.
I weighed the ranch dressing (1/2 cup) (I used Paul Newman’s Ranch Dressing) and it’s almost 100 grams which equals 18 grams of fat per serving already! Bit of a shock as it makes the salad quite high in fat as you have to add cheese and the tortilla chips.
Any idea about this or did I make a mistake somewhere down the line?
Hey Nicole! I’m sorry I have no idea. 🙁 It’s kind of one of the reasons I don’t really do the macros on my recipes. Too much room for error! What I DO know is this salad is delicious. 😉 I wonder if the homemade dressing that I use in this recipe, since it uses yogurt, has a lower fat content than the Newmans? Could be possible. Sorry I couldn’t be more help!
Hi! What kind of cheese did you use?
I’m going to make this on Saturday night:)
I use an organic marble cheese. So yummy! I hope you enjoy. 🙂
What salsa did you use for this?
I swear by Herdez brand in medium. I should be making my own by now, but just can’t give up the ease of picking up this jar. 🙂
Thank you for this recipe. I asked my better half to make this and it was delicious. I can’t wait to have it again.
I’m so glad you enjoyed. And how nice to have someone who cares enough about you to cook for you. 🙂 Happy Valentines to you both.
We love tacos and thus salad looks delicious! I’m loving that herbamere, it really taste great on everything 😀
I’m so glad you’re liking the herbamere! Pretty useful little seasoning. 🙂 This salad is a true crowd pleaser. Thanks, Cindy!
Love this recipe, Sharon! So easy and simple but also so tasty. Perfect recipe for summer lunch 😉
Right? I love simple, easy meals in the summertime. Thanks, Olivia! 🙂
Amazing! It’s like you’re my recipe queen who creates everything and anything I dream of. This one right here is going to become an addiction, and I’m going to have a little chat with “cheese” because it’s suppose to be my best friend! 😉
Ha! That cheese gets around. 😉 I love this dinner salad. So quick & easy.