Shredded Chicken Taco Salad

Shredded chicken taco salad loaded with lettuce, black beans, grilled corn, avocado, tomatoes and bell peppers. Topped with a creamy ranch salsa dressing. Simple, flavorful and delicious!

I love a big salad full of fresh and flavorful ingredients. This chicken taco salad recipe is a favorite because it’s super simple and customizable. Some of my other top picks are a chopped salad, Italian salad, Cobb salad or Greek salad.

Chicken taco salad

Taco salads are a go-to at our house because they’re so adaptable, depending on what you have on hand. While I love to make taco salads with taco meat, I also love to use shredded or salsa chicken as well. I love that you can stick the chicken in the crockpot and forget about it! So, so easy.

This chicken taco salad is full of flavor and includes so many delicious toppings like black beans, grilled corn, avocado, tomatoes and bell peppers. It’s also topped with a creamy ranch salsa dressing that ties all of the flavors together.

Sometimes I’ll make my chicken taco salad into more of a taco bowl with a tortilla on the bottom, the shredded chicken, some cilantro lime rice and then the lettuce and vegetables. However you choose to adapt your shredded chicken taco salad, it will be delicious! It’s perfect for picky kids and I’m telling you the whole family will love it!

What’s in it?

Chicken: You can either make your own shredded chicken or use rotisserie chicken for convenience. If making my own, I like to use this shredded chicken recipe. It can be made in either the instant pot or crockpot! You can use salsa chicken as well.

Fruit & Veggies: Load it up with all the fresh fruit and veggies, like lettuce, tomatoes, bell peppers, avocado and grilled corn.

Beans: I like to use black beans, but you could use pinto beans as well.

Dressing: The dressing for this chicken taco salad is so easy to make! All you do is mix together 1/2 cup ranch with 1/4 cup salsa. Then add lime juice and S&P to taste. Simple and delicious!

Extras: Feel free to add in extras like shredded cheese, cilantro lime rice, tortilla strips, crushed Doritos, cilantro, salsa, sliced red onions or lime.

How to make chicken taco salad

Scroll down for the printable chicken taco salad recipe.

1. Make dressing. In a small bowl, whisk together ranch, salsa, lime juice, salt and pepper.
2. Assemble salad. Layer the lettuce in a big bowl or individual bowls. Then add the chicken, black beans, corn, tomatoes, avocado and bell pepper. Top with some chopped cilantro and tortilla strips if preferred.
3. Drizzle with dressing and serve. Drizzle dressing on top and serve!

Helpful tips

• Swap ranch with Greek yogurt to make a lighter dressing.
• If you don’t have ranch on hand, you could use mayo instead.
• While I love the flavor that grilled corn adds, regular corn tastes great too.
• Use a rotisserie chicken for convenience.
• Can add in extras like shredded cheese, tortilla strips and rice.

More easy Mexican dishes:

• Mexican Salad with Chipotle Dressing
• One Pot Burrito Bowls
• Slow Cooker Chicken Tacos 
• Easy Baked Taco Casserole
• Crockpot Chicken Tinga Tacos
• Navajo Tacos

Chicken Taco Salad Recipe

Course: Salad

Cuisine: Mexican

Keyword: chicken taco salad, Shredded Chicken Taco Salad, taco salad with chicken

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 4

Calories: 468

Author: Jamielyn Nye

Shredded chicken taco salad loaded with lettuce, black beans, grilled corn, avocado, tomatoes and bell peppers. Topped with a creamy ranch salsa dressing. Simple, flavorful and delicious!

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Ingredients

• 2-3 romaine hearts , chopped 
• 2-3 cups shredded chicken , I used rotisserie
• 1 large red or yellow bell pepper , diced
• 1 pint cherry tomatoes , sliced in half
• 1 avocado , seeded and chopped
• 1 cup black beans , drained and rinsed
• 1 cup corn , I used grilled corn

Salsa Ranch:

• 1/2 cup Ranch
• 1/4 cup salsa , more to taste
• 1 Tablespoon lime juice
• Salt and pepper to taste

Optional for serving: salsa, guacamole, sour cream, lime, cheese, tortilla strips (or crushed tortilla chips), chopped cilantro, sliced green or red onions

Instructions

• Make the salsa ranch cream by whisking together the ranch, salsa, lime juice, salt and pepper.
• Layer the lettuce in a big bowl or individual bowls. Then add the chicken, black beans, corn, tomatoes, avocado and bell pepper. Top with some chopped cilantro and tortilla strips if preferred.
• Drizzle the salsa ranch on top.

Notes

• If you'd like to spice up the chicken, feel free to mix the chicken with 1 Tablespoon of taco seasoning or 1/2 teaspoon chili powder and cumin powder. You can also mix the chicken together with 1/2 cup salsa.
• Swap ranch with Greek yogurt to make a lighter dressing.
• If you don't have ranch on hand, you could use mayo instead.
• I also love using this cilantro lime ranch on top of these taco salads.
• Use a rotisserie chicken for convenience.

Nutrition

Calories: 468kcal | Carbohydrates: 34g | Protein: 24g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 661mg | Potassium: 1169mg | Fiber: 11g | Sugar: 7g | Vitamin A: 116.7% | Vitamin C: 113.2% | Calcium: 7.5% | Iron: 18.9%

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