Shredded chicken taco salad is a fresh, healthy dinner idea loaded with lettuce, black beans, grilled corn, avocado, tomatoes and bell peppers then topped with a creamy salsa ranch dressing!

Chicken taco salad in white bowl.

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Easy Chicken Taco Salad Recipe

Taco Tuesday is my favorite night of the week! When I’m trying to eat a little healthier, this meal is a great way to enjoy Mexican flavors in a lighter-for-you salad. It’s loaded with veggies, protein and can even be made into a taco bowl with a homemade flour tortilla on the bottom and some cilantro lime rice.

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

Taco salad ingredients on a cutting board.

Tips for the Best Chicken Taco Salad

  • Chicken. Take the easy route and shred a rotisserie chicken for convenience. Or make shredded chicken or use leftovers of my chicken tinga or this Chipotle chicken recipe.
  • Grilled corn. Making grilled corn in the summer is an easy way to add some extra oomph to your salad. Of course you can always microwave the corn, but trust me, the char that the grill gives it adds so much extra flavor.
  • Dressing. It’s simple, just mix together 1/2 cup ranch with 1/4 cup salsa. Try cilantro lime dressing. For something light use plain salsa or try my avocado salsa recipe.
  • Leftover chicken. Transform any leftover meat into a totally new dish! Use it to make chicken stuffed peppers or sheet pan nachos.
  • Meal prep. This dish is perfect to meal prep. Simply add the chopped greens in a meal prep container, then layer on the remaining toppings. Pack the dressing in a separate container, then drizzle it on top right before serving.
Salsa ranch being whisked together in a glass bowl.

Easy Swaps to Make

  • If you don’t have ranch on hand, you could use mayo instead.
  • Use salsa verde instead of red salsa when making your dressing.
  • Substitute ranch with Greek yogurt to make a lighter dressing.
  • Use taco meat instead of shredded chicken like I do in this easy taco salad.
  • Omit the meat to make vegetarian. You can double the beans or add rice or roasted sweet potatoes to bulk it up a little more.
  • Serve in a crispy taco salad shell like they do at your favorite Mexican restaurant.
  • Instead of chopping the lettuce, use the romaine leaves for taco lettuce wraps.

Favorite Toppings

The toppings are what make this shredded chicken taco salad so glorious. Add as many or as little as you like, and customize it based on what’s in your fridge and pantry.

Chicken taco salad in a white bowl.

More taco recipes to make include taco braid, ground beef tacos or steak tacos!

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chicken taco salad with salsa ranch dressing in a white bowl

Chicken Taco Salad

5 from 10 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Shredded chicken taco salad loaded with lettuce, black beans, grilled corn, avocado, tomatoes and bell peppers. Topped with a creamy salsa ranch 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 Dressing:

  • ½ cup ranch
  • ¼ 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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Spicy chicken: If you’d like to spice up the chicken, feel free to mix 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.
Dressing substitutions: 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 this taco salad. 

Nutrition

Calories: 468kcal, Carbohydrates: 34g, Protein: 24g, Fat: 29g, Saturated Fat: 5g, Cholesterol: 64mg, Sodium: 661mg, Potassium: 1169mg, Fiber: 11g, Sugar: 7g, Vitamin A: 5835IU, Vitamin C: 93.4mg, Calcium: 75mg, Iron: 3.4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

Can I use ground chicken?

Yes, of course. Ground chicken or ground turkey both work well in this recipe. You will need to first brown your meat cooking it until it is no longer raw. Season with taco seasoning.

What lettuce is best to use in chicken taco salad?

It’s best to choose a lettuce that is crisp, refreshing and could hold it’s own with all the ingredients! I love a hearty romaine lettuce, but butter lettuce or iceberg lettuce work well too.

Should I eat this salad cold or warm?

Either works! For a warm salad just heat your shredded chicken slightly before adding it to your salad. Eating this salad cold is a great lunch option!

How long can I store taco salad in the refrigerator?

If you are making this for meal prep, you can assemble most of the salad ahead of time and store it in the fridge. Wait until right before serving to add your avocado and dressing.